SMOKY BLACK-EYED BEANS & SPRING GREENS

This Southern classic is a delicious way to enjoy greens. If fresh greens are unavailable, substitute frozen greens or another dark green leaf, such as kale. I can’t get enough of this over quinoa or brown rice.

Serves 4

675g fresh spring greens, well washed, tough stems removed 1 small red onion, chopped 1 garlic clove, minced

1tsp smoked paprika 5mm piece of fresh turmeric, grated (or ¼tsp ground turmeric) Savoury Spice Blend (see page 46), to taste

1tsp white miso paste

400g tin (preferably BPA-free) or Tetra Pak carton salt-free chopped tomatoes, drained 95g dried black-eyed beans, cooked, or 425g tin (preferably BPA-free) or Tetra Pak carton salt-free black-eyed beans, drained and rinsed

Healthy Hot Sauce (see below) Cook the greens in a saucepan of boiling water for 20 minutes, until tender. Drain well, reserving 60ml of the cooking water, then coarsely chop the greens.

Heat the reserved cooking water in a large frying pan over a medium heat. Add the onion, garlic, paprika, turmeric, and Savoury Spice Blend to taste. Cover and cook for 4 minutes, until the onions are soft. Stir in the miso, tomatoes, black-eyed beans, greens, and Healthy Hot Sauce to taste. Simmer for about 10 minutes, to heat through and combine the flavours.

Serve immediately.