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Spring greens and red bean stew is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Spring greens and red bean stew is something that I have loved my entire life. They are fine and they look fantastic.
This slow-cooked black-eyed peas stew is the ultimate belly warmer to keep you toasty and full. Red red is a traditional Ghanaian dish made with West African beans, palm oil and tomatoes. A hearty and wholesome stew perfect for all the family.
To begin with this recipe, we must prepare a few components. You can have spring greens and red bean stew using 11 ingredients and 6 steps. Here is how you can achieve that.
Ingredients needed to serve Spring greens and red bean stew:
- 1 onion
- 1 tsp garlic puree or 1 clove of fresh garlic
- 1 tbsp oil
- 1 tin kidney beans (or 150g dried beans cooked according to pkt)
- 1 tin chopped tomatoes
- Handful spring greens
- 1 tsp paprika
- 1/4-1/2 cayenne pepper
- 200 ml vegetable stock
- 1 tsp dried oregano
- Salt and pepper to season
Just before serving, stir in the parsley. Stir in the garlic and cook for another minute. Add in the soaked beans, water, stock and parmesan rind. Ideally I would like to serve this in wide shallow bowls over a big pile of mashed potato, with some buttered spring greens or kale on the side.
Directions 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.
But it would be equally delicious with pasta, flat noodles or pappardelle, or any kind of grain-y carb - think couscous, barley, bulgar, quinoa, buckwheat, or spelt. Bring the stew to a boil and reduce heat to medium. The white stalks and green leaves are both edible and have one-of-a-kind flavor and texture. On a recent trip to a Middle Eastern restaurant I spotted something called loubieh on the menu. Loubieh apparently translates to "green beans," but the dish was actually a green bean stew.
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