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Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, spring greens and red bean stew. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Spring greens and red bean stew is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Spring greens and red bean stew is something that I’ve loved my entire 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 get started with this recipe, we must first prepare a few ingredients. You can have spring greens and red bean stew using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Spring greens and red bean stew:
- Make ready 1 onion
- Prepare 1 tsp garlic puree or 1 clove of fresh garlic
- Prepare 1 tbsp oil
- Take 1 tin kidney beans (or 150g dried beans cooked according to pkt)
- Prepare 1 tin chopped tomatoes
- Make ready Handful spring greens
- Prepare 1 tsp paprika
- Get 1/4-1/2 cayenne pepper
- Prepare 200 ml vegetable stock
- Prepare 1 tsp dried oregano
- Get 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.
Steps 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’s going to wrap this up with this exceptional food spring greens and red bean stew recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
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