Quick Black Bean Stew with Spinach
39 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 213 |
| pro | 11 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 33 g |
| fibre | 11 g |
| chol | 0 mg |
| sodium | 940 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 35 |
| vit A | 56 |
| vit C | 62 |
| folate | 68 |
This mildly spicy black bean stew adds novelty to a vegetarian repertoire.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp mild curry paste
- 2 tsp minced gingerroot
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 can (28 oz/796 mL) whole tomatoes
- 1 can (19 oz/540 mL) black beans, drained and rinsed
- 4 cups packed fresh spinach
Preparation
In Dutch oven, heat oil over medium heat; fry onion, garlic, curry paste, ginger, salt and pepper until onion is softened, about 3 minutes.
Add tomatoes and beans; bring to boil. Reduce heat and simmer until thickened, about 15 minutes.
Stir in spinach; heat just until wilted, about 2 minutes.
Add tomatoes and beans; bring to boil. Reduce heat and simmer until thickened, about 15 minutes.
Stir in spinach; heat just until wilted, about 2 minutes.
Source : Canadian Living Magazine: October 2007
- Keywords : Vegetarian; Main Course; Beans; Spinach; One-Pot; Curry;
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