Indonesian curried bean stew

from Rebecca Woodland, cancer survivor and cookbook author
6 servings
ingredients
all
1 medium onion
chopped
1 whole bell pepper
yellow, orange, or red, seeded and chopped
4 cloves garlic
peeled
1 stalk celery
2 tbsp fresh turmeric
or 2 teaspoons turmeric powder
1 1/2 tsp fresh ginger root
or more to taste
2 tbsp coconut oil
or olive oil
1 can kidney beans
15 ounces, or 1 1/2 cups cooked
1 can diced tomatoes
15 ounces
1 can chickpeas
15 ounces
1 can black beans
15 ounces
3 tbsp chunky peanut butter
1 tbsp curry powder
or more to taste
1 1/2 tsp ground cumin
or more to taste
1/2 tsp cinnamon
a few shakes
freshly ground black pepper
10-20 grinds
1/3 cup cilantro leaves and stems
chopped
cookware
Fascinating flavors and festive colors characterize this hearty high-protein, high-fiber stew. This gets even better with time, so make extra and freeze it or use it the next day in another way or form.
1
Peel and chop onion. Seed and chop bell pepper. Mash, peel and mince garlic cloves. Chop celery stalk. Grate fresh ginger and turmeric.
2
In a large, deep skillet or pot, heat the oil (medium heat). Add the onion, turmeric, bell pepper, garlic and celery. Cook gently until onion is almost translucent.
3
Open a can of kidney beans (the kind with no high fructose corn syrup or sugar added). Dump the beans with their juices in the skillet. Add canned tomatoes with their juices. Stir and continue to cook over medium heat.
4
Open 1 can of garbanzo beans and 1 can of black beans. Pour garbanzos into a colander and run cool tap water over them. Rinse very thoroughly, until all foam is gone. Drain and add to skillet. Repeat process with black beans. (Rinse, drain, add to skillet.)
5
Add to skillet: peanut butter, curry powder (any kind), cumin, cinnamon, and ginger.
6
Reduce heat to simmer. Add freshly ground black pepper.
7
Serve in a bowl, or over brown rice or other cooked whole grain. Garnish generously with cilantro just before serving.
notes
Turmeric is a powerful cancer-fighter only if it is cooked in oil and combined with black pepper, not chili pepper. Therefore, don’t skimp on the oil or try to omit or substitute any other kind of pepper.

Optional add-ins: I have also added celery and zucchini to this recipe. It tasted great!