I just received this email:
Hello, Jackie;
I just read your article on Diet Fusion and I'd like to try the recipe you
mentioned with spinach and black beans. It sounds tasty. Do you happen to know the
weight watcher points for the recipe? and how many servings it makes?
Many Thanks,
"J"
Dear J,
Yes, I do! I eat it almost every day. Takes about 20 minutes. Serves 5, unless your my husband and I and this only makes it through one day.
Jackie's PEERtrainer Spinach And Bean Magic Mix
1 can of black beans (rinsed)
1 can of small red beans or garbanzo beans (rinsed)
1 large bag of frozen organic spinach (doesn't have to be organic but it's only $1.99 so why not?)
1/2 an onion, slices (big slices, depending on your taste)
2 large "stems" of fresh ginger, peeled
red pepper flakes
little salt
1 tablespoon of olive oil
4 dried long chili peppers
6 cloves of garlic
muchi curry ($4.99, available at Whole Foods)
In a cuisinart or blender or by hand, mince the garlic and the ginger together, put to side.
In a very large skillet on medium high, drop in the olive oil and the 4 dried chili peppers. Then pour in the garlic and ginger combo. Mix around a bit. Throw in the onions and saute until light brown, and add a few shakes of red pepper flakes. Pour in the frozen spinach. You can add or subtract the amount of spinach according to your taste. The more you can "hide" the taste of spinach the better so we put in the entire bag. Add about 5 shakes of muchi curry, a little more if you like more "Indian" taste. Keep mixing. Add both cans of beans (make sure you've rinsed to get the sodium off) and and a few more shakes of red pepper flakes and muchi curry. Taste. Add one or two shakes of salt (depending on your dietary needs. It's optional, but I like it). Mix and stir on low heat until the beans have come to a boil.
Turn off heat and cover and let cool a bit. Serve!
Serve with lowfat yoghurt, or avocado slices squeezed with lemon depending on your preference. Excellent when paired with rice. Bon Appetit!
Comments