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Pinto beans are a very healthy pulse to include in your diet. The health benefits of pinto beans are huge. I will be posting the nutritional information of pinto beans very soon but in short they contain many vitamins, minerals and are fantastic at lowering cholesterol and much more.

As well as being so healthy pinto beans are a very tasty bean indeed. Widely used in Mexican food recipes pinto beans make fabulous chilli dishes and taste superb with rice and toasted bread.

My pinto bean stew recipe is very delicious and filling. I love the fruitiness of the zucchini against the other rustic vegetable ingredients and mild blend of spices.

I covered my stew with chopped fresh parsley leaves which just topped the meal of to perfection. Fresh parsley leaves are rich in antioxidants and contain vitamins such as Vitamin C, A and K and also Iron.

This pinto bean stew is fully vegan and contains very little fat.

Doesn't it feel great to eat such a tasty meal knowing that it has great health benefits?

Ingredients for Jeena's Aduki Bean Curry
2 Parsnips (cubed)
2 Handfuls Mushrooms (sliced)
1/2 Cup Red Lentils (washed)
1 Onion (diced)
1/2 Tin pre-cooked Aduki Beans
Olive Oil

For the Spices
1 tsp Cumin
1 tsp Ground Coriander
2 tsp Turmeric
1 Heaped tsp Ground Dried Methi
1/2 tsp Black Mustard Seeds
1/2 tsp Chilli Powder
2 Cloves Garlic (crushed)
1 Inch Cube Fresh Ginger (crushed)

Getting started on Jeenas Aduki Bean Curry Recipe..

Cook your red lentils in boiling water for 30-40 minutes.

Scoop any froff from the top of the pan of lentils, once cooked soft drain and put to the side for later.

Cook the diced parsnips in water for 10-15 minutes or until soft, put to the side for later.




Gently warm the aduki beans to soften them, put to the side for later.

Fry the onions and mustard seeds in a little olive oil.



Add your garlic and ginger, cook on a medium heat for one minute.




Add all your spices apart from the methi and stir well.

You may need to add a little more olive oil.

Add your parsnips cook for another minute or two, stir well.



Pour in a little water along with your dried methi leaves and stir.

Add the cooked lentils, stir.

Add sliced mushrooms.

Cook for a couple of minutes, add your cooked aduki beans.

Cook for a few more minutes then serve.

For more delicious curry recipes why not check out my Curry recipe index page

Hi Everyone! Thank you for all your lovely comments while I have been away! It's back to healthy eating and recipe posting now, I look forward to hearing your feedback soon. :)

1 Green Pepper/Capsicum(sliced)
1 Red Onion(cut into rings)
Hand Full of Mushrooms (quartered)
3-4 Medium Carrots(sliced)
Pinch Curry Leaves Dried
tsp Turmeric
Inch Chunk Fresh Ginger
1 Garlic Clove
Water
Olive Oil
Half Tin Chick Peas
Half Tin Flageolet Beans
Pinch Black Pepper
A Few Fresh Coriander Leaves

Then add the turmeric and a splash of olive oil and mix into a paste - put to the side for later.

Put separate pan on and heat up both tined beans in the pan, drain once cooked and leave to add to your main at the end.

Add the chopped carrots and fry for a few more minutes. Then add the curry leaves and ginger paste, mix thoroughly and add a little water to separate it all.

Then add the chopped green peppers, mushrooms and sprinkle of ground pepper and cook on a medium heat.

Once it looks almost cooked add a little fresh coriander and the beans. Cook for a few more minutes. Enjoy:)