Tuesday, 3 February 2015

Black-Eyed Beans with Spinach

Packed full of minerals, prebiotic fibre, hormone modulating compounds and easy to  prepeare this Mediterranean inspired recipe balances blood sugar and enhances bone density.


340g black-eyed beans, soaked overnight
2 cloves garlic, chopped
1 tbsp butter
1.5 tbsp extra virgin olive oil
225g fresh spinach, roughly chopped
Salt and pepper
1 tbsp balsamic vinegar

Rinse soaked beans and cover with water. Bring to boil and  simmer for 1 hour or until tender.
Drain. Fry garlic in butter and oil until golden (seconds).
Add drained beans, roughly chopped spinach and fry until spinach is wilted.
Season with salt & pepper and add balsamic vinegar.
Serve with rice, quinoa, root vegetable mash or with salad.