Spinach, Herb and Red Kidney Bean Stew

Ingredients

• 2 bags of spinach approx 500g total
• 1 large handful of coriander approx 100g
• 1 large handful of parsley approx 100g
• 1 small handful of dill approx 25g
• 1 small handful of fenugreek leaves approx 25g
• 1 large onion
• 1/4 tspn of turmeric
• 1/4 tspn of white pepper
• 1/4 tspn of black pepper
• 1 tspn veg stock powder
• Approx 1 tbsp of salt
• Juice of 1 good sized lemon
• 1 tspn ground black lime
• 2 whole black limes
• 1 can of red kidney beans

Instructions

1. 1

   Wash all the herbs and roughly chop.

2. 2

   Chop the onion and sauté in some regular olive oil until translucent and slightly golden.

3. 3

   Add the spinach and wilt down for around five minutes on medium heat.

4. 4

   Add the coriander, parsley, dill and fenugreek leaves and sauté for another few minutes.

5. 5

   Add the turmeric, black and white pepper along with the vegetable stock powder.

6. 6

   Cover with a little water (approx 1/2 cup) and bring to the boil. Then turn the heat to low

7. 7

   Add the salt, lemon juice, black lime powder as well as the whole black limes and continue to simmer.

8. 8

   Meanwhile drain the kidney beans and add to the herbs.

9. 9

   Taste and adjust the salt or lemon juice as necessary.

10. 10

    Keep the stew on for another fifteen minutes on low heat until the kidney beans have warmed through.

11. 11

    Serve with rice.