Serves 2
- Approximately choose ten Silverbeet Branches and cut each branch into fine pieces, including the stems.
- Place the cut pieces into a steamer. Steam the silverbeet for approximately fifteen minutes.
- While the silver beet is steaming, pour the four-bean mix into a colander and rinse under running tap water until the water runs clear.
- Remove the silverbeet from the heat when it has shrunk. Set it aside momentarily.
- Add the following ingredients to a non-stick pan
- Pour extra-virgin olive oil into the base of the frying pan. Pick up the pan and swirl the olive oil to coat it evenly.
- Cut a large brown onion with the skin on into slices, and separate each slice into rings. Remove the skin before placing it around the pan.
- Cut a fresh slice of ginger and remove the outer skin. Cut into smaller pieces and spread around the pan.
- Peel two fresh garlic cloves, remove the outer skins, and dice them. Spread evenly around the pan.
- Add the beans from the colander directly into the pan, ensuring no water is poured in.
- If you have the grinders, turn the Himalayan pink rock salt six times around the frypan, and then turn the whole black peppercorns six times around the frypan.
- When the onion becomes translucent, it is time to add the steamed silverbeet and toss quickly to combine all the ingredients together.
- When the extra-virgin olive oil is absorbed, add a smaller amount each time to keep it moist, and continue mixing until well combined.
Ready to serve
Enjoy!
P.S.
Use this same recipe, changing just one ingredient.
Brown Lentils
Chickpeas
4 Bean Mix
Cannellini Beans