Tuesday, 26 August 2014
Eastern Style Potatoes and Beans
5 medium sized Potatoes, cut in thick chunks
2 tablespoons Olive Oil
1/4 teaspoon Garlic Powder
1/2 teaspoon Dried Crushed Chili
3 green onions, sliced
1 -400g can Red Kidney Beans (doesn't have to be exact)
2 tablespoons Soy Sauce
1 tablespoon Tahini
Boil the potatoes in a medium sized pot until they are tender, but not overcooked. Drain and reserve them.
In a large wok, stir-fry the green onion in the oil with the chili and garlic for approximately one minute. Add the potatoes and stir well. Add the beans and stir again. Pour on the soy sauce and tahini and mix thoroughly. Cook for a further 5 minutes or longer until everything is heated thoroughly.