This meal is so simple, yet turns out delicious. And it's so cheap! Inspired from a Chilean recipe in the Oxfam Vegetarian Cookbook.
Makes 6 servings
500g dry red kidney beans (about 2.5 cups)
2 large onions, sliced
4 cloves garlic chopped
3 cups corn kernels (from 3 cobs, or frozen)
1 tsp oregano
1 tsp thyme
1 tsp chilli flakes
2 cups chicken style stock
Cook kidney beans (soak overnight, simmer for about 1 hour OR boil beans, let soak 1 hour, drain, and simmer in new water for about 1 hour) and set aside.
Fry onion and garlic in some oil (or water) until soft. Add pumpkin and corn kernels and cook until it starts to soften. Add beans, spices and stock, bring to boil and turn down to a simmer. Cook for 20 minutes and serve on rice! Or we used cracked wheat because I forgot to buy rice.