Gut Loving Recipe: The Pinto Bean One

Serves 1

Ingredients:

70g dried pinto beans soaked overnight

1 small sweet potato, scrubbed and chopped into bitesize chunks

1 garlic clove

1/2 teaspoon ground turmeric

Pinch of ground coriander

Pinch of chilli flakes or powder

Pinch of ground ginger

70g g coconut milk

1 teaspoon tomato purée

70gg chopped tomatoes

Salt and pepper

30g Quinola quinoa

30g spinach

Method:

Ensure you have soaked the pinto beans for at least 6-8 hours or overnight (very important).

Place the potatoes in a pan of cold water and bring it to the boil. Cook the potatoes for about 15 minutes, until you can easily slice a knife through them. Drain them well.

In a large pan, add the potatoes, garlic, turmeric, coriander, chilli, ginger, coconut milk, tomato purée and tomatoes. Bring to the boil and season with salt and pepper.

Next add quinoa with a mug of just-boiled water (50ml).Reduce the heat to a simmer, place the lid on and allow everything to cook for 10 minutes.

Add the pinto beans and allow to cook for 20 minutes stirring every 10 minutes.

Before serving, stir through the spinach until it wilts.

Once the quinoa has cooked and is fluffy, not crunchy, it’s ready. Garnish with a few rocket or spinach leaves and serve with a vegan wholemeal wrap or chapati, if desired.

Recipe by gut health and wellbeing enthusiast Gemma Harris at thegutchoice.com