Butter Beans with Spinach

Servings: 4

1 tablespoon sunflower or canola oil

1-inch piece of cinnamon stick

1 onion, finely chopped

1 teaspoon Ginger Puree

1-2 green chillies, seeded and finely chopped

½ teaspoon ground turmeric

½ teaspoon chilli powder

½ Ground Roasted Cumin

1 teaspoon Ground Roasted Coriander

8 oz. tomatoes, skinned and chopped, or canned chopped tomatoes with their juice

1 teaspoon salt or to taste

9 oz spinach, finely chopped, or frozen leaf spinach

14 oz canned butter beans, drained and well rinsed

2 ½ fl. oz. fat-free half-and –half

2 ½ fl. oz warm water

In a non-stick saucepan, heat the oil over low heat, then add the cinnamon stick and let it sizzle for 20-25 seconds.  Add the onion, ginger puree, and green chillies.  Increase the heat slightly and fry for 5-6 minutes, stirring regularly to ensure even cooking. 

Stir in the turmeric chilli powder, cumin, and coriander..  Cook for 30 seconds before adding the tomatoes.  Continue to cook for 4-5 minutes, stirring frequently.  Add the slat and spinach, and stir until the spinach wilts.  Cover the pan and reduce the heat to low,t ehn cook for 10 minutes.  Add the buitter beans, half and half, and water.   Re-cover and cook for an additional 10 minutes.  Serve with any bread.