Plant recipe: Cannellini Bean and Potato, Salsa Salad

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This was super quick and easy to make. I threw this together after getting home from work not knowing what I was trying to achieve but it actually turned out really nice. I already had a whole bunch of baby potatoes cooked from the night before, so I had to work with them some way or another.

I had a tin of cannellini beans so I decided to mix these with the chopped up potatoes. Cannellini beans are great, they have a nice soft texture and they have a slight nutty taste to them. They are low in GI, and are loaded with antioxidants to help keep your skin supple and youthful by preventing loss of skin elasticity.

I had some frozen spinach so I added that to the mix too to add a little extra greens. I always to get some greens in at dinner time. Spinach is loaded with nutrition and is a rich source of vitamins A, C, E, and K. It contains 25% of your daily iron intake, has high fibre content, and contains good amounts of many B-complex vitamins such as vitamin-B6, thiamin (vitamin B-1), riboflavin, folates and niacin.

The sauce was tomato based,I used tomato purée and added some almond milk to make it a little creamier. You can spice it up with some extra cayenne pepper or even add some some chilli’s if you have them if you prefer it to be a little spicier.

What you’ll need:

1kg of baby potatoes

1/2 chopped onion

2 finely chopped scallions

3 chopped cloves of garlic (I like garlic)

1 tin cannellini beans

4 cubes of frozen spinach

2-3 tbsp tomato purée

1/2 cup almond milk

Dash of paprika

Dash of cayenne pepper

Some basil

Pinch of black pepper

1/2 head of romaine lettuce

Cooking Instructions:

  1. Add your chopped onions, scallions, garlic to a hot pan with some water. Fry until slightly softened.
  2. Add your beans, spinach, and chopped up potatoes and leave on medium heat for about 5 minutes. add more water to the pan if necessary.
  3. For the sauce add in your almond milk, tomato purée, paprika, cayenne pepper, basil and black pepper and mix it though. leave to simmer on low heat for 10 minutes.
  4. To serve get a nice big bowl out and add your romaine lettuce leaves along the bottom of the bowl. Spoon some of the potato mix in and top of it and enjoy!

Note:

I had some left over for the following night and I added in some salsa sauce, chopped tomatoes and sun-dried tomatoes and it really lifted the sauce.

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