The addition of fish and sausages make this bean stew a more flavorful meal.
1 can vienna sausage, sliced
1 piece onion, quartered
3 cloves garlic, chopped
1/4 teaspoon dried thyme leaves
1/2 teaspoon ground sage
3 tablespoons cajun seasoning
1 can canned diced tomatoes
1 cup munggo (mung beans), cooked
1 piece red bell pepper, seeded, chopped
1 teaspoon vinegar
1 1/2 piece cream dory, (use fillet), cut into steaks
oil, for sauteing
In a wok over medium heat, heat oil. Add onion and cook until translucent. Add garlic and cook until aromatic. Sprinkle in herbs and spices, and cook until fragrant. Add in tomatoes and bring to a simmer. Add beans and simmer, stirring regularly to prevent the bottom from scorching
Meanwhile, season fish fillet with salt and ground black pepper. Pan fry fish until cooked through. Remove fish and set aside.
Stir vinegar into stew. Transfer to dish and place fish on top. Serve with steamed rice.
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