Tuesday, December 27, 2011


(English text is below. Türkçe tarif için burayi tiklayin)

I think this is a great winter dish; something between soup and watery main dish. I didn’t make anything else with it, and it is good filler! 

You can replace the spinach beet with other vegetables you like as well; like cabbage would also be good with it, I think.

In this recipe I also used the lemon salt; it looks like coarse salt but it is not. It is not salty at all; it is just used to replace the lemon juice. If you don’t like sour much, you can omit this one, but it is really tasty with lemon juice!!!

Ingredients (serves 3 – 4)
1 bundle of spinach beet, washed, drained and chopped (keep the leaves and the stalks apart)
2 medium size onions, chopped
1 glass of kidney beans, cooked till they are soft (you gotta soak them in water the day before!)
1 carrot, chopped fine
3 spoons of bulgur
1 desert spoon of red pepper paste (this is optional; or you can replace it with tomato paste as well)
Red pepper flakes
1 spoon of butter and a drop of olive oil
5 glasses of hot water
Lemon juice to your liking or a pinch of lemon salt (if you don’t like sour much, you can omit this one, but it is really tasty with lemon juice!!!)

  1.  Sauté the onions in the butter and olive oil for one minute
  2. Add the carrots and the bulgur; continue sautéing for a minute more.
  3. Add the stalks of the spinach beet and continue sautéing for 30 seconds.
  4. Add the kidney beans and the leaves.
  5. Add the hot water.  Close the lid and let it cook for 20 minutes.
  6. Add salt, the lemon salt and the red pepper flakes when the dish is cooked.

spinach beet with kidney beans

spinach beet with kidney beans

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