Serves
4 People
Cooking Time
60 minutes
Season
Summer
Autumn
Winter
Spring
Dietary
Vegan
Recipe by Verity
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.
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
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.
Shop ingredients for this recipe
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