Greens n Black-Eye Bean Satay


Serves Double up for serving 2 and x 4 for a family

Greens n Black-Eye Dean Satay

This is a super quick meal. I love to bulk cook my beans and then freeze in small batches. I put them in parcel bundles of baking paper as I do not like plastic or aluminium foil. You could even collect cloth freezer bags and use them. Or if you are in a hurry and not prepared use a tin of beans preferably from a tetra pack see pictures below so you do not get aluminium or PCB exposure from the packaging.

5 minPrep Time

5 minCook Time

10 minTotal Time

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  • 2-4 Cups of greens (kale and broccoli is in the picture)
  • 1/2 Cup black-eye beans pre-soaked and cooked
  • 1/2 Lime
  • 1 Teaspoon date syrup or maple syrup
  • 1 Tablespoon soy sauce
  • 3 Tablespoons smooth peanut butter (see recommended brands below)
  • 165ml of Coconut mylk (from tin or make from block)
  • 1 Tablespoon curry powder
Ultimate Health

How To Make

  1. Cook the black eyed beans in a bottom of the steamer, and steam the veggies on top part of steamer. This will take 5 minutes for the cruciferous to be steamed but not over cooked
  2. To make the satay in a pan heat the sauce ingredient, stiring in well until a smooth sauce. Then pour over the beans or in a seprate bowl and build our 5 minute dish


I like to drizzle my greens with thick balsamic. The brand I like is below but read labels and get one that is low in sugar and does not have added e-numbers.




Rich & Thick and I love it on my greens – helps to produce nitric oxide that helps get the best from your meal. Good for the heart. Apparently…. according to Dr Esselstyn the godfather of healing heart disease,



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