Tonight we had friends over for a yummy meatless Monday meal – stewed beans, basmati rice, roasted cauliflower and homemade greek style pita bread. Here’s how it was made.
Place two cups dry navy beans into a Dutch oven and cover with three cups water. Add some sea salt. Bake at 350 for 1 1/2- 2 hours until the beans are soft. No need to soak the beans as long as your beans are fresh.
Once the beans are cooked drain and set aside.
Heat coconut oil over medium high heat and add 2 chopped carrots, 2 chopped celery sticks and 1/2 a chopped onion. Cook the veggies until soft.
Add 3 minced cloves of garlic. Cook for a minute or two until the garlic gets going. Add 3 cups chopped tomatoes, the beans, 1/2 cup cooked chopped spinach or 2 cups fresh spinach and 1 cup water or veggie stock. Cook until the flavours come together and get delicious. About 20-30 minutes.
Serve with good olive oil over basmati or brown rice.
2 cups navy beans
3 cups water
Pinch of sea salt
2 Tbsp coconut oil
2 chopped carrots
2 chopped celery sticks
1/2 chopped onion
3 cloves minced garlic
3 cups chopped tomatoes
1/2 cup cooked chopped spinach or 2 cups fresh spinach
1 cup water or veggie stock
Good Olive Oil