Friday 23 March, 2018

Black Eye Beans & Spinach Stew

What’s Cooking? by P.S. Lakshmi Rao

1 Cup dry black eye beans (soak over night with 3 cups water)

4 Cups water

1 Packet (10oz) frozen cut leaf spinach

2 Long green chilies cut into three pieces

1 Teaspoon salt or to taste

½ Teaspoon turmeric

1Tablespoon oil

1 Medium onion cut into small pieces

2 Tablespoons sambar powder

½ Cup water

Wash beans in a colander. Pour 4 cups water in three-quart saucepan and add beans. Cook on medium high heat until the beans are cooked.  Add frozen spinach, green chilies, salt and turmeric. Cook for five more minutes. Add more water if needed.

Heat oil in a small frying pan on medium heat. Add onions and fry until light brown and mix into beans and spinach. Mix sambar powder with ½ cup water and add this to the beans. Simmer on low heat for five minutes mixing the stew once in a while. Tastes good with rotis or rice.

Makes six servings.

Variation: This dish can be made with other green vegetables. Two teaspoons of tamarind juice or paste can be added before mixing the onions. Frozen black eye beans can be substituted.

Note : It is a tradition to eat black eye beans for good luck and greens for wealth in  the southern part of the United States.

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