coconut and kidney bean stew

Serves: 4

Ingredients:
1 medium bell pepper
1 red onion
1 red chilli
1 lime
1 bunch of fresh thyme
1 tablespoon oil
2 cloves of garlic
1 teaspoon jerk seasoning
1 teaspoon smoked paprika
1 can of coconut milk
4 teaspoons vegetable stock powder
1 teaspoon black pepper
1 can of red kidney beans
200g baby spinach
1 bunch of coriander leaves

Method:
thinly slice the onion and cut the pepper into chunks. finely chop the chilli and zest and halve the lime. peel and grate the garlic, pick the thyme leaves from their stalks and chop the coriander.
heat oil in a saucepan or wok over medium heat. once hot, add the onion and pepper and cook, stirring until they’re softened and starting to brown, should be about 10 minutes.
add the garlic, thyme, jerk spice mix and smoked paprika. cook for about 2 mins, stirring frequently
add the coconut milk and vegetable stock. stir to dissolve the stock powder and season with salt and pepper. drain the kidney beans and add to the pot, bring to a simmer and cook, stirring occasionally until thickened slightly. this should take about 10 minutes. if the stew dries out too much add a splash of water.
add in the spinach a handful at a time, stirring to make sure it doesn’t clump together and cook until wilted. stir through half the coriander, the lime zest and a squeeze of lime juice. taste and season with salt and pepper. cut any remaining lime into wedges.
divide the stew between the bowls. scatter over the remaining coriander and the red chilli (add as much as you like). serve with any remaining lime wedges.