MUNG BEAN, TOMATO AND SPINACH CASSEROLE
A simple,delicious and nutritious supper dish. Serve with rice or if you're feeling indulgent, buttery mashed potato.
125g mung beans
175g onions sliced
2 cloves garlic crushed
1 tbs olive oil
1 x 400g tin choppped tomatoes
225g fresh spinach, washed and chopped if very large leaves
zest and juice of 1 large lime
salt and pepper
1. Boil the mung beans in water for approximately 30 minutes or until tender, drain and set aside.
2. Meanwhile heat the oil in a heavy based pan and gently cook the onions and garlic until soft, about 15 minutes.
3. Add the tomatoes and spinach to the onions and simmer for 5 or 10 minutes untill the spinach is cooked.
4. Add the lime juice and zest and finally the cooked mung beans. Stir well with a good dose of salt and pepper.