| Preparation time | 5 min |
| Cooking Time | 20 min |
| Ready In | 25 min |
| Level of Difficulty | Easy |
| Servings | 2 |
Ingredients
For the stew:One leek or onion1 tablespoon coconut oil or olive oil4 cloves of garlic2 cups of cooked beans6 cups of vegetable or chicken stock1 teaspoon nutmeg1 teaspoon of chili powder1 bay leaf1 half lemon1 big bunch of spinach, chard, or cabbageSalt and pepper to tasteFor the smash:A large bunch of cilantro2 green chilies2 cloves garlicI cup of walnuts1 tablespoon honey or Maple syrupJuice of one half lemonSalt and pepper to taste
Directions
- Fill pot with stock.
- Put a skillet on the heat. Wash and finally slice your leek or onion. Add this to skillet with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft.
- Finely slice the garlic and add to the pan with chili powder, nutmeg, and bay leaf. Cook for a couple of minutes, until the garlic is beginning to brown.
- Add the beans and all ingredients that are in the sauce pan to the stock pot Squeeze in the juice of the half lemon, and add the half lemon to the pan. Allow to simmer for 10 minutes or so.
- Meanwhile, finely slice the greens and add them to the stock pot after 10 minutes.
- Take all the ingredients for the smash and put into a food processor and purée until it is a smooth. Season well with salt and Pepper. If you don’t have a food prep processor, chop up all dry ingredients until into teeny-weeny pieces, and put in a small bowl. Then add the liquid to your chop mix. Once you’ve cooked the stew and the liquid has reduced to a thick, soup like consistency, you are almost done.
- Scoop the stew into bowls and spoon the smash over it. Add some rice or bread and you have a hearty meal.