Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, spring greens and red bean stew. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Spring greens and red bean stew is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Spring greens and red bean stew is something which I’ve loved my whole life.
This Lebanese tomato-based stew with red beans and cilantro is vegetarian, easy on the budget, and can be served as a side or main dish. This Lebanese tomato-based stew with red beans and cilantro is vegetarian, easy on the budget, and can be served as a side or main dish. And in my pantry, there's a bag of very pale green dried flageolet beans; this early spring stew is a perfect home for them. I call the dish a tagine because it tastes like a Tunisian stew; its warm triumvirate of spices - coriander, cumin and caraway - are always present in the classic Tunisian spice mix called tabil.
To begin with this particular recipe, we must prepare a few components. You can cook spring greens and red bean stew using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spring greens and red bean stew:
- Prepare 1 onion
- Take 1 tsp garlic puree or 1 clove of fresh garlic
- Make ready 1 tbsp oil
- Get 1 tin kidney beans (or 150g dried beans cooked according to pkt)
- Make ready 1 tin chopped tomatoes
- Get Handful spring greens
- Prepare 1 tsp paprika
- Take 1⁄4-1⁄2 cayenne pepper
- Take 200 ml vegetable stock
- Get 1 tsp dried oregano
- Prepare Salt and pepper to season
Place horseradish root on a plate with a Microplane (the way you'd serve Parmesan). Bring Dutch oven full of stew directly to the table. If cooking on the stovetop, bring to a gentle boil, then reduce the heat to a simmer. Season with cayenne pepper to taste.
Instructions to make Spring greens and red bean stew:
- Fry onion on oil until beginning to turn translucent. Add garlic and cook for a further minutes to release fragrances.
- Add spices and cook for 30 seconds
- Add drained beans and tomatoes.
- Add stock. Simmer for 20-30 minutes. After 15 minutes add oregano.
- Spred spring greens and add to dish. Allow to simmer for 5-8 minutes until tender. Serve with rustic bread or reduce further and serve with mashed potatoes for a filling super.
- Freezes well. Defrost in the fridge overnight and heat before eating. Enjoy.
If cooking on the stovetop, bring to a gentle boil, then reduce the heat to a simmer. Season with cayenne pepper to taste. Drain well, add remaining ingredients and stir. Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven.
So that is going to wrap it up with this special food spring greens and red bean stew recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!