1 tablespoon olive oil
1 large red onion
1 large green bell pepper
2 teaspoons bottled minced garlic
1 (15 ounce) cans dark red kidney beans
1 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) cans black beans
1 (15 ounce) cans chickpeas ( garbanzo beans)
3 tablespoons peanut butter
1 tablespoon curry powder
1 teaspoon ground cumin
1 tablespoon ground ginger
Cook the rice according to package directions. While the rice cooks, begin heating the oil over medium heat in an extra-deep, non-stick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook the onion, stirring from time to time, while you rinse and seed the bell pepper, and cut it into bite-sized pieces. Add them to the skillet. Add the garlic. Cook one minute, stirring frequently. Add the kidney beans with their juices to the skillet. Add the tomatoes with their juices. Stir well, and continue to cook over medium heat. Pour the black beans and garbanzos into a colander, rinse them under tap water and set aside to drain. Add the peanut butter, curry powder, cumin and ginger to the skillet. Stir thoroughly (but gently so as to not break up the beans), making sure the peanut butter is well blended. Add the rinsed and drained black beans and garbanzos to the skillet and stir again thoroughly. Reduce the heat to low, and simmer uncovered until the rice is done. Serve the stew over hot steamed rice.