Cajun Beans and Greens

1 tbsp olive oil

1 celery stick, chopped

1 green pepper, sliced

1/2 cup green beans. sliced

2 cloves garlic, minced

1 tsp thyme

1 tsp paprika

1/2 tsp cumin

1 can kidney beans

1/2 cup brown rice

1/2 can chopped tomatoes

2 cups vegetable stock

Pinch cayenne pepper

2 sweetcorn cobs

3 spring onions

1 cups spinach

1 tbsp lemon juice

Salt and pepper, to taste

Method:

• Warm the oil in a large saucepan and add the celery and green pepper, cooking gently for 10 mins.

• Add the green beans, garlic, thyme, paprika, and cumin, cooking for 2 more mins.

• Next, add the kidney beans, rice, tomatoes, and stock and bring to a simmer.

• Add the salt, pepper, and cayenne and leave to simmer for 30 mins.

• In the meantime, cook the cobs, either in boiling water for 8 minutes, or coat with a mixture of spices and roast at 180ºC for 15 mins, turning halfway through.

• Stir the spring onions, spinach, and lemon juice into the beans mixture, and serve with the corn on the side.