This simple yet tasty meal is just one way to increase pulses in your diet. This is my eldest son’s favourite meal, which came as a bit of a surprise! For reducing pitta, use the leek rather than the garlic.
Pinto beans with spinach
Recipe type: Main
Serves: 6 persons worth
- ½ pack pinto beans (~250g)
- 2-3 bay leaves
- 1-2 tsp ghee or oil
- 10cm leek, finely chopped or 2-3 cloves garlic (or to taste)
- 2 tsp chopped ginger (important to reduce wind!)
- A few large handfuls of fresh spinach (or 3 big lumps frozen chopped spinach)
- A few chopped tomatoes or equivalent tomato puree
- ~1tsp of rock salt (to taste)
- Soak pinto beans overnight, discard water. (You can do this without soaking the beans but it takes much longer to cook them and also not as good for you).
- Add pinto beans to saucepan, add water to cover beans by about 4 cm. Add bay leaves. Boil with well-fitting lid for about 1hr until beans are nice and soft. I use a pressure cooker which makes this part very easy, just put on low heat and leave for 45mins while doing something else. I usually do this at lunch time while I am doing other things around the kitchen you’re not tied to the kitchen just for the beans.
- In a separate frying pan/saucepan, heat ghee/oil, add garlic and ginger and fry for a minute or two. Add, tomatoes and salt. Cook for about 10mins, adding a little water if it gets too thick and dry. If using fresh spinach, you may want to blend this mixture (makes it more appealing for children).
- Add the spinach/tomato mix to the cooked beans, heat for a few more mins. Done.
- Serve with rice (I do brown rice so there is a full complement of protein in the meal).