Colorful beans 🌈

A comforting dish for colder days, packed with vegetables and color.

Ingredients:

• 400g of broad beans (can be frozen)
• 1 small onion
• ¼ of a red cabbage
• 1 leek stalk
• 100g of turnip greens
• 100g of lettuce
• Spices: sweet paprika, turmeric, black pepper to taste
• Extra virgin olive oil as needed
• Salt to taste

Procedure:

1. Start by cooking the broad beans. When they are ready, drain and set aside (along with the cooking water);
2. In a saucepan, add a little olive oil and the chopped onion and sauté. When the onion is more cooked, add the shredded red cabbage and the sliced ​​leek stalk. Add salt, paprika, turmeric, and black pepper, as well as some of the cooking water from the fava beans. Stir for about 5 minutes. After that time, add the fava beans and a little more of the cooking water. Cover and let it cook for about 10 minutes.
3. Meanwhile, in a separate pot, cook the turnip greens and lettuce (you can use the leftover cooking water from the broad beans for added flavor). Once cooked, drain well and transfer to a food processor or bowl. Add black pepper, paprika, and salt. Blend until smooth. Taste and adjust seasonings to your liking. If necessary, pass through a sieve again to remove any excess liquid.
4. Return the pot with the beans, taste and adjust the seasoning if necessary;
5. In a deep dish, start by arranging a grain of your choice (in my case I used pasta), then the broad beans with red cabbage and leeks, and finish with the "esparregado" of turnip greens and lettuce.

Enjoy!

Ana Ruas de Melo, Nutritionist (1824N) and Nutricoach
Author of the Plant Community