Vegetarian Indonesian Curried Bean Stew

2 cups Uncle Ben's Ready Brown Rice
1 tablespoon olive oil
1 large red onion
1 large green bell pepper
2 teaspoons jarred minced garlic
1 (15 ounce) can dark red kidney beans
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can black beans
1 (15 ounce) can chickpeas (garbanzo beans)
3 tablespoons reduced-fat peanut butter
1 tablespoon curry powder
1 teaspoon ground cumin
1 tablespoon ground ginger

1) Begin cooking the rice according to the package directions.

2) While the rice cooks, heat oil over medium heat in an extra-deep, 12-inch nonstick skillet. Add onion, and sauté for 3 or 4 minutes, stirring from time to time. Add pepper, and sauté for another 3 or 4 minutes. Add garlic, and cook 1 minute, stirring frequently.

3) Add the tomatoes and kidney beans with their juices to the skillet, breaking up any large tomato pieces with a spoon. Stir well.

4) Pour the black beans and garbanzos into a colander, rinse them under tap water and set aside to drain.

5) 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.

6) Add the rinsed and drained black beans and garbanzos to the skillet and stir again thoroughly.

7) Reduce the heat to low and simmer, uncovered, at least 10 more minutes.

8) Serve stew over rice.

Serving Size: Makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user BEACH_NUT.