Potato and Kidney Bean Daube
I love every kind of daube (the Mauritian version of stew). Traditionally from the Daube region of France, these stews have become a staple in every Mauritian household. My version with potatoes and kidney beans is a very simple dish using only a handful of ingredients. I love eating this with steamed basmati rice and Fresh Carrot Salad, but you could probably eat this on its own and not feel underfed.
|2 tbsp||rapeseed oil|
|2||small banana shallots, thinly sliced|
|1||garlic clove, finely chopped|
|2 tbsp||freshly chopped coriander stalks|
|1||green chilli, finely chopped|
|4 sprigs||of thyme|
|1 x 400g||tin peeled plum tomatoes, use only half of the tomatoes but all of the juice|
|2||medium King Edward potatoes, or any non-chalky floury potato, chopped into 2.5 cm cubes|
|1 x 400g||tin kidney beans, rinsed and drained|
|freshly chopped coriander, to garnish|
Heat the oil in a large pan over a medium heat and fry the shallots for 2 minutes until just beginning to soften. Add the garlic, coriander, chilli, salt and thyme and cook for a further 2 minutes.
Add the tomatoes and cook for 5 minutes, stirring occasionally, then add the tomato juice and 200ml of water along with the potatoes and kidney beans. Bring to a simmer, reduce the heat, cover and cook for 15 minutes until the tomatoes start to break down (you can help this process along by using a wooden spoon to crush them).
Sprinkle over the coriander and serve hot.