Tomato Bean Stew with Asparagus and Brown Rice

I love a bean stew on a chilly day or evening when I need some comfort. It’s suddenly grey and rainy in Nairobi and this tomato bean stew with asparagus, brown rice and avocado (of course! has been the perfect warming, simple meal.

I also think I ate so many meals with beans in high school that it stuck – githeri every other evening, rice and beans, ugly and beans … A LOT of beans! Even so, I find them delicious.  I’m also eating more asparagus which is so quick and simple to prepare. Enjoy! xx

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Ingredients

• 150g brown rice

• 2tsp olive or coconut oil

• 1 white onion, finely chopped

• 2 garlic cloves, crushed

• 1 tbsp ginger, crushed

• 1 cup of kidney beans, boiled

• 2 tomatoes, chopped

• 1 red pepper, sliced

• 2tbsp tomato puree

• 1 head of  broccoli

• 1 bunch corriander, finely chopped

• Salt and pepper

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Directions

• Cook the brown rice.
• Heat a pan with the olive oil, add the onion and cook until transparent.
• Add the  peppers, garlic and ginger and  stir  for a minute.
• Then add in the beans, tomatoes and tomato puree and stir for a few minutes. Pour over the water or vegetable stock, add salt and pepper to taste and cook for 15 minutes.
• Steam the  asparagus and mix add a  pinch of salt then slice in halt.
  Serve together and enjoy! xx