A HEARTY meal which is easy to make!
Ingredients
500g IMBO or Crossbow small white beans (or use 250g half white beans and 250g red speckled beans)
2 tbsp sunflower oil
2 medium onions, peeled and finely diced
4 chopped carrots
2 ripe tomatoes, diced or a handful of whole cherry tomatoes
2 medium potatoes, scrubbed and diced
2 cloves of garlic, finely chopped or minced
400 g boerewors or pork sausage
500 ml (2 cups) prepared stock
1 tsp dried herbs (mixed herbs work well)
2 bunches spinach, washed and shredded
Preparation
1 Rinse the beans till the water runs clear, place beans in a large saucepan and cover with cold water (3 cups water to 1 cup beans). Cook for five minutes. Remove, cover and soak one to two hours.
2 Drain the soaked beans and return to saucepan. Add boiling water to cover the beans, bring to boil, reduce heat and simmer with lid tilted for 45 – 60 minutes. Once soft, drain.
3 Prepare the vegetable and sausage stew. Heat half of the cooking oil in a large pan over medium heat, add onion and gently fry till soft. Add carrot and potato, cook till just tender. Season with salt and pepper. Spoon the vegetables in a bowl, set aside.
4 Heat the remaining oil. Break up the sausage meat with a spoon as it cooks (if preferred keep sausages whole or cut in slices). Fry till browned. Add garlic and set aside.
5 Now add the meat, garlic and spices to the cooked beans. Bring to the boil, cover and reduce heat to low. Let it bubble gently for 20-25 minutes for the vegetables to cook through and a rich sauce to form. Add the spinach, cook for two more minutes, season to taste and serve.