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Spinach & Black-eyed Beans Saute

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:10 mins   Cuisine:Indian

Spinach black-eyed beans saute, when served as a side with any carbs like rice, bread, potatoes, quinao etc, makes a nutrition enriched complete meal.

I definitely try to include some sort of protein into atleast one recipe of the meal. Might be dal, beans, lentil nuggets, etc. I really feel relieved cooking such fully power packed dishes for my family. For obvious reasons, like spinach is rich in iron, while black-eyed beans are highy rich in protein & fiber. I generally store beans in my freezer after soaking them for about 8-9 hrs. Obviously, it makes my cooking easy and quick. 🙂 

We had it, as a side with steamed hot rice and homemade curds / yogurt. And that made a complete healthy, filling and nutrition enriched meal.

You can have this, Spinach black-eyed beans saute, as it is or as a side for any rice, any bread, chapati, as a taco filling, or as part of a salad bowl. Try it and see! 🙂 

Before starting to cook, don’t forget to see the Tips which I mentioned at the end.

Adding this,  into my weight loss recipes collection⇒  Weight Loss Food / Low Carb Recipes

My Curry Recipes Collection here⇒ Curry / Koora / Stir Fry

My Dal / stew recipes collection here⇒  Dal / Pappu / Lentil Stew

Related Posts⇒ 

  1. Black-eyed Beans Salad / Alasanda Guggillu 
  2. Rajma – Palak Masala / Red Kidney Beans – Spinach Curry
  3. Mamidikaya-Palakoora Pappu / RawMango-Spinach Dal / Lentil Stew

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Ingredients:

  • Spinach – 2 cups (chopped)
  • Black-eyed Beans – 1 cup (boiled)
  • Red Chilli Flakes – 1½ teaspoons
  • Roasted Peanuts Powder / Palli Podi – 2 tablespoons
  • Jeera / Cumin Powder – 2 teaspoons
  • Salt – 1½ teaspoon 
  • Water – ¼ cup

Ingredients for Tempering :

  • Cooking oil – 3 tablespoons
  • Jeera / Cumin Seeds – 1 teaspoon
  • Sesame seeds / Nuvvulu – 1 teaspoon
  • Turmeric powder – ½ teaspoon
  • Dry Red Chillies / Fresh Green Chillies – 3 (optional)
  • Garlic  pods – 6 (optional)

Special Ingredients:

  • Roasted Peanuts Powder / Palli Podi
  • Garlic  pods  (optional)

Step wise pics procedure:

Put a frying pan on stove top under medium heat, add all
the ‘Ingredients for Tempering’ and sautee them until they splutter.

Transfer the chopped spinach & boiled beans, water and 1 teaspoon salt to the pan. Give a stir, change to high flame and cover the pan with lid.

After 4-5 mins, check if the spinach is shrinked and not raw.

spinach black-eyed beans saute

Then, add the red chilli flakes, jeera / cumin powder, roasted peanuts powder and remaining salt (½ teaspoon).

spinach black-eyed beans saute

Keep stirring everything, so that the powders & chilli flakes sticks througout.

spinach black-eyed beans saute


Switch the flame off after a minute. Transfer the saute / sabzi into a serving bowl. Done!.

Tips:

  • Jeera / Cumin powder can be easily made, by dry roasting (until they splutter) a handful of them on stove top and once cooled, grind into fine powder. Same is the process for peanuts also.
  • Adjust the salt and spice according to your taste.
  • You can boil the beans and freeze them even for days before. But prefer to make the saute fresh only.

Result:

  • The taste of this, Spinach black-eyed beans saute, was extraordinarily appeasing.
  • We had it, as a side with steamed hot rice and homemade curds / yogurt. And that made a complete healthy, filling and nutrition enriched meal.
  • You can have this, Spinach black-eyed beans saute, as it is or as a side for any rice, any bread, chapati, as a taco filling, or as part of a salad bowl.spinach black-eyed beans saute

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