Spring greens and red bean stew
Spring greens and red bean stew

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, spring greens and red bean stew. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Spring greens and red bean stew is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Spring greens and red bean stew is something which I have loved my whole life.

Here is how you can achieve it. Green beans, also knows as french beans or snap beans, are tender edible pods which are a very rich source of vitamins and minerals. Spring greens and red bean stew Samantha B. Heat the oil in a large saucepan over a medium heat.

To get started with this recipe, we have to first prepare a few ingredients. You can cook spring greens and red bean stew using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spring greens and red bean stew:
  1. Get 1 onion
  2. Make ready 1 tsp garlic puree or 1 clove of fresh garlic
  3. Make ready 1 tbsp oil
  4. Make ready 1 tin kidney beans (or 150g dried beans cooked according to pkt)
  5. Make ready 1 tin chopped tomatoes
  6. Make ready Handful spring greens
  7. Make ready 1 tsp paprika
  8. Take 1/4-1/2 cayenne pepper
  9. Get 200 ml vegetable stock
  10. Prepare 1 tsp dried oregano
  11. Get Salt and pepper to season

In a large skillet, heat oil over medium heat. Carefully add the water, tomato paste, the snipped cilantro, the oregano, and adobo seasoning. 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.

Instructions to make Spring greens and red bean stew:
  1. Fry onion on oil until beginning to turn translucent. Add garlic and cook for a further minutes to release fragrances.
  2. Add spices and cook for 30 seconds
  3. Add drained beans and tomatoes.
  4. Add stock. Simmer for 20-30 minutes. After 15 minutes add oregano.
  5. 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.
  6. Freezes well. Defrost in the fridge overnight and heat before eating. Enjoy.

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. Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Spring greens and red bean stew Samantha B.

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