Butter Bean and Vegetable Stew


      o 1/3 cup brown rice
      o 1 small leek
      o 1 T vegetable oil
      o 1 cup mushrooms
      o 1/2 small red pepper
      o 1 bay leaf
      o 2/3 cup water or vegetable stock
      o 1 x 7 oz / 200g can lima (butter) beans
      o 1 T peanut butter
      o Soy sauce to taste 

Cook the rice until tender.

Clean the leek well and chop it finely. SautE in the oil for 2-3 minutes.

Slice the mushrooms. Chop the red pepper finely. Add them to the pan and saute for a further 2 minutes. Add the bay leaf and the water/stock; bring to the boil, lower heat, cover pan and simmer for 5-7 minutes.

Drain and rinse the beans.

Add the peanut butter to the vegetables in the pan and mix well. Add the beans, taste for seasoning, and add soy sauce to taste. Continue simmer gently until the beans are thoroughly heated; remove bay leaf and serve over the rice.