Tania Schnuppe
1-2
Serves Double up for serving 2 and x 4 for a family
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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Ingredients
- 2-4 Cups of greens (kale and broccoli is in the picture)
- 1/2 Cup black-eye beans pre-soaked and cooked
- FOR THE SATAY
- 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)
- OPTIONAL
- 1 Tablespoon curry powder
How To Make
- 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
- 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
Notes
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.
PEANUT BUTTER
BALSAMIC VINEGAR
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,
TETRA PACKS
. 