Bajan Beans

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 green chili peppers or 1 jalapeno, deseeded and chopped
• 2 teaspoons curry powder
• 2 cups vegetable broth
• 4 ounces brown rice
• 7 ounces tomatoes, canned chopped
• 2 zucchini, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 14 ounces cannellini beans or 14 ounces flageolet beans, canned, drained and rinsed
• 5 ounces sweet corn, canned (or equivalent frozen)
• 2 tablespoons cilantro, freshly chopped

1. Heat the oil in a saucepan and add onion, chili and curry powder and saute until soft.
2. Add rice, tomatoes and stock, mix well and bring to a boil. Reduce heat, cover and simmer for 25 minutes, stirring occasionally.
3. Add the zucchini and bell peppers to the pan but don't stir them in yet. Cover and cook for another 30 minutes, stirring 2 or 3 times.
4. Add the rinsed beans and corn. Mix well and cook gently for about 5-10 minutes.
5. Stir in the cilantro and serve immediately.

vegetable oil, onion, green chili peppers, curry powder, vegetable broth, brown rice, tomatoes, zucchini, red bell pepper, green bell pepper, beans, sweet corn, cilantro

Taken from www.food.com/recipe/bajan-beans-157385 (may not work)