I was wondering what to do with a can of beans (Four-Bean Mix), and this dish followed.
2 Desiree potatoes (the kind you can cook with the skin)
4 medium-sized red (Spanish) onions
1 tin of beans (I used a four-bean mix, as I confessed earlier)
1 red capsicum
1 small cup of green peas
1 cube of vegetable stock
Chilli sauce instead of chilli peppers (for a change)
Cooking oil (grapeseed oil is best)
Chop the onions and potatoes separately into medium-sized pieces. (I use this very convenient chopper with a coarser setting. The finer setting chops into smaller pieces, which I don't want for this dish.)
Chop the capsicum into finer pieces.
Heat 3-4 tablespoons of grapeseed oil in a large pan and then sprinkle ginger powder into it. Add the onions and then the capsicum and sauté both well.
Dissolve the cube of vegetable stock in a small cup of hot water and then pour into the pan. (Vegetable stock cubes tend to have oil, so hot water is required to avoid messy fingers.)
Add the potatoes, peas and beans and stir. I prefer to wash and strain the canned beans because I don't trust the liquid they've been soaking in for months ;-).
Add as much chilli sauce as you like. I like lots ;-).
The potatoes may not have fully cooked. So cover the pan and leave to cook on a low heat for a few minutes.
Serve with naan, roti or bread.