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Sweet Parsnips with Black Beans
Parsnips, peppers, fennel and spinach with black beans. A lovely creamy comforting dish.
Course Main Dish
Cuisine Beans
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 people
Ingredients
Spices
Course Main Dish
Cuisine Beans
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 people
Ingredients
Spices
Instructions
Preparation
  1. separate the cardamom seeds from the pods
    separate the cardamom seeds from the pods
  2. scrape the skin off the ginger with the edge of the knife
    scrape the skin off the ginger with the edge of the knife
  3. chop the chilis and ginger
    chop the chilis and ginger
  4. slice the onion into segments
    slice the onion into segments
  5. slice the peppers into strips. Don't forget to feed the scraps to the guinea pigs.
    slice the peppers into strips. Don't forget to feed the scraps to the guinea pigs.
  6. cut the fennel into chunks. Give any off cuts to the guinea pigs.
    cut the fennel into chunks. Give any off cuts to the guinea pigs.
  7. Peel and slice the parsnips on a diagonal. Feed the peelings to the guinea pigs or the rabbits.
    Peel and slice the parsnips on a diagonal. Feed the peelings to the guinea pigs or the rabbits.
Stir frying the veg
  1. Add the oil, the ginger, the chilis, the cardamom seeds and the fennel seeds to the pan then heat to sizzling
    Add the oil, the ginger, the chilis, the cardamom seeds and the fennel seeds to the pan then heat to sizzling
  2. Add the onion to the sizzling oil and spices
    Add the onion to the sizzling oil and spices
  3. When the onion starts to caramelise and show some colour add the peppers and the fennel.
    When the onion starts to caramelise and show some colour add the peppers and the fennel.
  4. When the peppers and fennel start to show colour too it is time to add the parsnips. Don't be impatient with this part as this adds lots of flavour. The pan may brown too but don't panic. Brown is good. But don't let it burn either. Keep stirring and add more oil if necessary.
    When the peppers and fennel start to show colour too it is time to add the parsnips. Don't be impatient with this part as this adds lots of flavour. The pan may brown too but don't panic. Brown is good. But don't let it burn either. Keep stirring and add more oil if necessary.
Steaming
  1. Add the parsnips sprinkling them with nutmeg. Put on the lid and let the parsnips steam for five minutes.
    Add the parsnips sprinkling them with nutmeg. Put on the lid and let the parsnips steam for five minutes.
  2. After about five minutes the parsnips should start to look soft.
    After about five minutes the parsnips should start to look soft.
  3. Now add the spinach. Yes it will all fit! Add in two lots if you have to. Put the lid on and steam until wilted. This will take about five minutes.
    Now add the spinach. Yes it will all fit! Add in two lots if you have to. Put the lid on and steam until wilted. This will take about five minutes.
  4. Give it a good stir. The juice from the spinach should lift most of the browning from the pan and convert it to sauce.
    Give it a good stir. The juice from the spinach should lift most of the browning from the pan and convert it to sauce.
  5. Add the drained and rinsed beans and sprinkle them with chili powder. Add salt if the beans weren't in salt water. If they were it shouldn't need extra. Give it a good stir, put the lid back on and bring to full heat. When bubbling it is ready.
    Add the drained and rinsed beans and sprinkle them with chili powder. Add salt if the beans weren't in salt water. If they were it shouldn't need extra. Give it a good stir, put the lid back on and bring to full heat. When bubbling it is ready.
  6. Standing for a while will make it creamier. It only gets nicer as it cools and is very nice cold too.
    Standing for a while will make it creamier. It only gets nicer as it cools and is very nice cold too.
Before you eat
  1. Feed the scraps to the guinea pigs
    Feed the scraps to the guinea pigs
Recipe Notes

This is one I came up with recently, but it has already become a great favourite.

Good healthy comforting food that you can eat in quantity without feeling guilty.

There is no need to serve this with rice or anything else for that matter. It is filling enough on its own and contains lots of healthy and delicious colourful veg.