Ingredients

• 1 onion
• 4 cloves garlic
• oil
• 3 pcs. potatoes
• 200 g kidney beans soaked (or 1 tin)
• Spinach, wild garlic or chard
• Pumpkin seed oil
• Roasted pumpkin seeds

Preparation

Pour water over the beans in a pan and leave to soak overnight in the fridge. The next day, drain the soaking water, rinse the beans well and cook in fresh water for about an hour until soft, strain and cool.

Peel the potatoes, cut into cubes and boil in plenty of water. When the potatoes are almost soft, add the spinach (or alternatives). Blanch for two to three minutes. Drain the water.

Dice the onion and sauté with the oil in a large pan, briefly fry the chopped garlic. Add the cooked beans to the onions in the pan, fry briefly, then add the potatoes and spinach. Fry everything thoroughly. Season with salt and pepper and refine with pumpkin seed oil and roasted pumpkin seeds.

Tips:

• Dried plums, apricots or sultanas can be added for a sweet flavour.
• Dried tomatoes and other seasonal vegetables provide variety.
• Serve with a fried or boiled egg for an extra portion of protein.

Recipe by Margit Heibl