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This vegetarian South African dish is full of flavor and nutrition. All you need is a can of vegetarian baked beans and a variety of veggies. Easy to make, it pairs nicely with rice or fried eggs.
Serves 4-5.
Ingredients:
- 3 Tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp ginger root, minced
- 2 large carrots, peeled, julienned
- 1 large poblano pepper, julienned
- 1 Tbsp curry powder
- 1 tsp thyme
- 1 tsp paprika
- 1/4-1/2 tsp cayenne
- 1/2 tsp sea salt
- 2 large tomatoes, chopped
- 1 c tomato sauce
- 1 Tbsp minced cilantro
- 1 (16 oz) can vegetarian baked beans
Directions:
- In large heavy pot over medium heat, warm olive oil.
- Add onion: sauté 3 minutes. Add garlic and ginger; sauté another minute.
- Add carrots and poblanos; sauté 3 minutes.
- Stir in curry powder, thyme, paprika, cayenne, and salt; sauté 30 seconds or until aromatic.
- Add tomatoes, tomato sauce and cilantro. Bring to simmer, reduce heat to low, and cover. Cook 10 minutes, stirring 2 or 3 times.
- Stir in baked beans. Bring to heat; simmer uncovered 2 minutes.
- Serve hot. If desired, place fried eggs on top, or serve this dish on beds of steamed rice.