with adzuki beans and cayenne pepper
A delicious stew of onion, eggplant, zucchini, tomato and corn with a spicy touch of chilli. Served with basmati rice.
Nice and quick!
Cooked red beans
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash all the vegetables. Chop the onion, eggplant, zucchini and peppers into medium-size pieces. Drain the beans. Chop the cayenne and set aside.
Shell the corn. Grate the tomato to get a puree.
Sauté the onion in a frying pan until it is transparent. Add the garlic and cayenne (first try 1/6 of the cayenne, you can always add more later) together with the tomato puree, vegetable broth and 175ml of hot water. Bring it to a boil.
Add the rest of the vegetables and cook for 20 minutes over medium heat without letting it boil too aggressively. Cook until the vegetables are tender and then add the beans and optionally season.
Put the rice in a small pot and use 1 part of water for 1 part of rice. Put the lid on it, bring it to a boil while keeping the lid on and turn off the fire once the water boils. Let it sit for 5-10 minutes. Take the lid off and stir the rice.