Black-Eyed Bean and Spinach Peanut Stew
A West African style stew thickened with peanut butter, heavy on black-eyed beans and finished with spinach.
- 480 g black-eyed beans
- 4 tbsp peanut butter
- 400 g chopped tomatoes
- 1 pc onion
- 3 pc garlic
- 15 g fresh ginger
- ½ pc scotch bonnet chilli
- 500 ml vegetable stock
- 2 tbsp groundnut oil
- 200 g baby spinach
- 1 pc lime
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Soften the diced onion in the oil over medium heat for 8 minutes.
- Step 2
Add the crushed garlic, grated ginger and finely chopped chilli and stir for 60 seconds.
- Step 3
Add the tomatoes and cook down for 8 minutes until darkened and thick.
- Step 4
Whisk the peanut butter into the stock in a jug until smooth, then pour it in with the drained beans.
- Step 5
Simmer gently, uncovered, for 15 minutes. Do not let it boil hard - the peanut sauce splits.
- Step 6
Fold the spinach through off the heat and finish with lime juice.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
