Photo
Prep & Cook time
Ingredients & Amounts
1 large onion, finely sliced
3 tbsp canola oil
2 cups chopped parsely
1 cup chopped scallion ( greens included)
2 cups chopped spinach
3 tbsp dried fenugreek ( found in indian stores)
1, 15 oz can of organic red kidney beans
1/4 tsp turmeric
1/4 tsp black pepper
4 tbsp lemon juice
1 or 11/12 tsp salt
3 cups of vegetable broth
Directions
1. In dutch oven brown the onions with 1 tbsp of oil until golden on medium heat.
2. Add all the herbs and turmeric and the remaining oil , continue to saute the herbs for 8-10 minutes om medium heat.
3. Add the broth an beans, cover and simmer on medium -low heat for 45-1 hour. Add a little water if levels are too low half way through.
4. Add salt, pepper and lemon juice let simmer 5-10 min .
Serve with : white rice preferably basmati ..
Optional additions: 1/2 lb chopped veal, saute after the onions are golden for 3-4 min, add the herbs and oil and saute for the next 8 mins.
Substitute: chopped leeks with chives.