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Spinach & Black-eyed Beans Saute

Indian style simple, easy to make saute recipe, highly rich in oron, protein & fiber, made in Instant Pot / stove top.
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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. 🙂 

How to serve:

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  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 with BEANS⇒ 

  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 – 1 teaspoon 
  • Salt – 1½ teaspoon 
  • Water – ¼ cup

Ingredients for Tempering :

  • Cooking oil – 3 tablespoons
  • Jeera / Cumin Seeds – ½ 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)
spinach & black-eyed beans saute

Step wise pics procedure for ‘Spinach & Black-eyed beans Saute’:

PREP WORK:

  • To ‘SOAK’ the black eyed beans:
  • Take 2 cups of beans into a wide vessel, wash them thoroughly. Add water, 4 times the quantity of beans.
  • Leave the vessel on kitchen platform, let the beans soak for 8 hrs.
  • Strain the soaked water before cooking.
  • To ‘COOK’ the black-eyed beans on STOVE TOP:
  • Take the beans into a sauce pan, add water till they soak. Close with lid. Let them cook on stove-top medium flame until they soften (might take 30 to 40 mins).
  • To ‘COOK’ the black-eyed beans in INSTANT POT:
  • Take them into the Instant Pot. Add 1 cup of water.
  • Close the lid, turn the valve to SEALING, and set the mode to BEAN / CHILI (or) to PRESSURE COOK for 3 mins. Release the pressure naturally (NPR) or quickly (QPR).
Soaked black-eyed beans taken into Instant Pot for cooking
After cooking the beans in INSTANT POT

SAUTE :

Put a frying pan on stove top under medium heat, add all
the, ‘Ingredients for Tempering’ and saute 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 shrunk and not raw.

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

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


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.
  • Instead of fresh garlic, you could even use garlic powder.
  • Adjust the salt and spice according to your taste.
  • In case you use canned black-eyed beans, just start off directly with SAUTE.
  • I prefer soaking the beans previous day & cook them before use. Rather than using dry beans directly to pressure cook.
  • You can boil the beans and freeze them even for days before. But prefer to make the saute fresh only.
  • Whole of the ‘Saute’ process, can be done in the Instant Pot. But use a glass lid, instead of Instant Pot original lid.

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.

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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Spinach & Black eyed beans Saute

VegCookBook by Praveena
Indian style simple, easy to make saute recipe, highly rich in iron, protein & fiber, made in Instant Pot / stove top.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4 servings

Equipment

  • Frying pan (for stove-top method)
  • Instant Pot or Electric Pressure Cooker or Stove Top Pressure Cooker

Ingredients
  

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

Ingredients for tempering:

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

Instructions
 

PREP WORK:

  • To 'SOAK' the black eyed beans:
    Take 2 cups of beans into a wide vessel, wash them thoroughly.
    Add water, 4 times the quantity of beans.
    Leave the vessel on kitchen platform, let the beans soak for 8 hrs.
    Strain the soaked water before cooking.
  • .To 'COOK' the black-eyed beans on STOVE TOP:
    Take the beans into a sauce pan, add water till they soak. Close with lid.
    Let them cook on stove-top medium flame until they soften (might take 30 to 40 mins).
  • To 'COOK' the black-eyed beans in INSTANT POT:
    Take them into the Instant Pot. Add 1 cup of water.
    Close the lid, turn the valve to SEALING, and set the mode to BEAN / CHILI (or) to PRESSURE COOK for 3 mins.
    Release the pressure naturally (NPR) or quickly (QPR).

SAUTE:

  • Put a frying pan on stove top under medium heat, add all the, ‘Ingredients for Tempering’ and saute 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 shrunk and not raw.
    Then, add the red chilli flakes, jeera / cumin powder, roasted peanuts powder and remaining salt (½ teaspoon).
  • Keep stirring everything, so that the powders & chilli flakes sticks throughout.
    Switch the flame off after a minute. Transfer the saute / sabzi into a serving bowl. Done!.

Notes

Please see the MAIN POST for step wise pics & RECIPE TIPS!
Keyword Indian style spinach & black eyed peas side dish, spinach & beans saute recipe

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