2 teaspoons olive oil
1 medium green capsicum (bell pepper) (200g) sliced thinly
1 medium brown onion (150g) sliced thinly
1 cup (165g) fresh corn kernels
3 medium tomatoes (450g) chopped coarsely
420g can kidney beans, rinsed and drained
1 fresh small red chilli, chopped finely
- Heat half the oil in a large frying pan, cook capsicum stirring until just tender. Remove from pan.
- Heat remaining oil in same pan, cook onion and corn, stirring, until onion softens. Add tomato, beans and chilli, simmer, uncovered 10 minutes.
- Stir capsicum into tomato mixture and serve.
Prep Time: 15 minutes
Cooking time: 15 minutes
Tip! You need one fresh corn cob weighing about 400g – but I cheated and used frozen corn.
Serving suggestion: Serve with flour tortillas, and guacamole. Just mash 1 medium avocado, roughly in a medium bowl, stir in 1 seeded finely chopped medium tomato, half a finely chopped small red onion and 1 tablespoon lime or lemon juice or use this recipe and whip it up in the thermie.