Borlotti, pumpkin and green bean stew
1 medium, finely chopped
2 clove(s), crushed
2 tsp, finely grated
400 g, cut into 2cm pieces
1 cup(s), (375ml)
150 g, thinly sliced
cooked borlotti beans
480 g, (2 x 400g cans) rinsed, drained
baby spinach leaves
- Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, cumin, coriander and cinnamon and cook, stirring, for 1 minute or until fragrant.
- Add pumpkin and stock and bring to the boil. Reduce heat and simmer, covered, for 6–8 minutes or until pumpkin is almost tender.
- Add green beans and borlotti beans and simmer, covered, for 3–4 minutes or until beans are just tender. Add spinach and cook, stirring, for 1 minute or until just wilted. Serve.