This is a delicious stew of beans and greens to warm and nourish. It’s full of healthy plant protein, fiber, tons of vitamins, but what I love most is it’s creamy umami texture. The addition of greens at the last minute preserves it’s beautiful color and nutrients.
If you have the time it’s worth soaking and cooking the beans from scratch. It makes a huge difference in the taste and texture of the beans. If you want a quick weeknight meal use canned beans preferably organic and low salt.
1 15 oz can or freshly cooked, about 2’cups Cannellini beans or any white beans rinsed and drained.
3 whole plum tomatoes chopped or 1 can organic peeled tomatoes
3 fat cloves garlic minced
1 thumb sized ginger about 1 tablespoon minced
1 medium sized onion finely chopped
1/4-1/2″teaspoon cayenne pepper or any hot pepper of your choice
3/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 bay leaf
1 tablespoon avocado or any neutral oil
2 cups water or vegetable broth
3 cups organic baby spinach/chard/kale leaves mixed or just one
Sea salt and pepper to taste
Sourdough bread and lemon wedges to serve
Warm a large pot with oil. Add onion and sauté for 2 minutes till soft on medium heat. Now add bay leaf, cayenne, turmeric garlic, ginger and sauté further for a minute. Add the tomatoes, cumin. Cook till tomatoes are soft. Pour the broth and the beans. Bring it to a boil. Simmer and cook for 5-7 minutes till everything comes together. Take it off the heat and add the leaves. Serve with lemon wedges and bread.