4 Potatoes, peeled and cut into thick chunks 3 spring onions, sliced 1 large fresh chilli, seeded and sliced 2 Tbs sunflower oil 2 garlic cloves, crushed 14 oz/400g can red kidney beans 2 Tbs dark soy sauce 1 Tbsp sesame oil Salt and ground black pepper 2 Tbsp sesame seeds, to sprinkle chopped fresh coriander (cilantro) or parsley to garnish
Boil the potatoes until they are just tender. Don't overcook them. Drain and reserve.
In a large frying pan or wok, stir fry the spring onions and chilli in the oil for about 1 minute, then add the garlic and fry for a few seconds longer.
Rinse and drain the kidney beans, then add them to the pan with the potatoes, stirring well. Finally add the soy sauce and sesame oil.
Season to taste and cook the vegetables until they are well heated through. Sprinkle with the sesame seeds and the chopped fresh coriander or parsley
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!