Rainbow chard makes this dish beautifully colourful and there’s a lovely warmth from the chilli, ginger and spices. It’s also a great one-pot-wonder for quick weekday suppers which all the family can enjoy!
I am using some pinto beans which are available as dried beans from our online farm shop – so these would need to be soaked and cooked in advance.
Serves 4
Ingredients:
- 250g Rainbow chard (Swiss chard or spinach could also be used)
- 240g Pinto beans (cooked & drained weight) (or other beans)
- 1 onion
- 4 cloves of garlic
- 1 chilli
- Ginger (thumb sized piece)
- Coriander
From the store cupboard:
- 2 tbsp cumin
- 4 heaped tbsp crunchy peanut butter
- 2 x 400g tinned chopped tomatoes
- Sunflower / vegetable oil
- 2 tbsp tamari / Soy sauce
Instructions:
- Chop onion, garlic, ginger and chilli (retain seeds for extra heat if you like!)
- Chop the chard stalks into approx 2cm pieces and then the leafier parts into ribbons.
- Add oil to a large pan and start to fry the chopped onion on a medium heat to soften for about 5 minutes. Then add the chard stalks, garlic, chilli, ginger and cumin and you should start to smell a lovely aroma!
- Add the chard ribbons and allow to wilt, then add the chopped tomatoes, peanut butter and pinto beans and cook for 10 minutes.
- Add the tamari to flavour at the end and check seasoning.
- Serve in bowls with some chopped coriander to finish.
Recipe by Verity – adapted from a recipe by Katy Beskow