Red Beans and Yellow Pepper stirfry

I was initially planning to just post this quick fix but extremely delicious beans stirfry at Healthy and Tasty, a blog by a group of working/at home mommies wanting to exchange ideas for easy meals for babies and kids. But I feel this is something I haven't made like this before and it tasted so good that I felt like sharing this rather simple recipe with you.

Kidney beans or red beans (scientifically Phaseolus vulgaris) are supposed to have many different good qualities as food. They are high in protein and fibers which apparently help lower or control cholesterol levels and prevent a rapid increase in blood sugar levels. They are also packed with a number of healthful trace elements (minerals), a notable one being molybdenum. Molybdenum is a part of a number of enzymes which are required for a healthy metabolism of the body.

I combined this quick and easy beans stirfry with a little more time-consuming but healthy Indian flatbreads - Rotis- made without using any wheat flour. No, it wasn't glutenfree as I used barley in it. Their recipe will have to wait for now. I'm still trying to perfect the recipe of a wheat or spelt-free roti. Why, when it is not gluten free, I'll tell you soon (you can surely guess where I'm pointing towards).

So, here comes the recipe:

Red Beans and Yellow Pepper stirfry

Recipe by PG of My Kitchen Stories

Ingredients:

3/4 can of red / kidney beans, washed and letting excess water drip off
2-3 tbsp olive oil
1 garlic, peeled and sliced
3-4 dried tomato halves, chopped
1 pinch red chilli powder
a few dashes black pepper, fresh from the mill
a few small sprigs rosemary, broken coarsely
1 yellow bell pepper, cut into bite sized pieces

Method:

• heat 2 tbsp oil in a fry pan on medium high
• add the beans and garlic and stir, reduce heat to medium
• after a few minutes add the dried tomatoes, rosemary and the spices
• add one more tbsp oil, if required
• keep stirring in between, for about 10 minutes
• once you get a nice smell coming from the beans and they look nicely roasted add the yellow bell pepper
  
• increase heat and fry for a few minutes on medium high, stirring in between
  
• serve warm with bread, roti or steamed rice
  

I loved the aroma which was coming from the beans being roasted in the pan. Sunny boy ate the beans willingly and since he believes that he 'only' likes yellow bell peppers (he at least keeps saying so), he was happy to have it on his plate along with roti (Indian flatbread) and also ate everything except for - you have three guesses. Grrrr! When will he learn to eat the so-full-of-health, vitamins rich, blah blah blah peppers?! :(
But, despite all that I love the way he says "Umm, .... umm, so lecker (so tasty)!"

I had been seeing the beautiful logo of MLLA-8th Helping everywhere and had been wanting to send a recipe too. I also had one, but then time constraints were preventing me from posting it. But, then I made this and decided upon this one for this month's event.

So, here it goes to Susan's My Legume Love Affair - Eighth Helping and with the hope of winning the copy of Cynthia's brand new book. :)