Ingredients:
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1 potato, thinly sliced
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100g cooked kidney beans (or canned)
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50g sweet corn kernels
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1 can chopped tomatoes (or 2 fresh tomatoes, diced)
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1/2 onion, finely chopped
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2 garlic cloves, minced
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1 tbsp olive oil
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1 tbsp black tea rubs
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Salt & black pepper, to taste
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Fresh basil leaves & chopped scallions (for garnish)
Instructions:
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Sauté Aromatics: Heat olive oil in a pot. Sauté onion and garlic until fragrant.
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Add Tomatoes: Stir in chopped tomatoes. Simmer on low heat for 5 minutes.
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Add Main Veggies: Add kidney beans, corn, and potato slices. Pour in a splash of water or veggie broth. Season with salt, black tea rubs and pepper.
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Simmer: Cover and simmer over medium heat for 10–15 minutes, until potatoes are tender and the stew thickens.
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Garnish & Serve: Top with fresh basil and scallions. Serve warm.