Yam, bean and ugu lunch bowl

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 250 g brown beans, picked over and rinsed
• 700 g yam, peeled and cut into rounds
• 200 g ugu leaves, washed and shredded
• 3 medium tomatoes, washed and chopped
• 1 medium onion, peeled and chopped
• 2 tbsp palm oil
• 900 ml water
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Boil the beans in 700 ml water for 40–45 minutes until soft, topping up as needed.
2. 2Step 2. Boil the yam in lightly salted water for 18–22 minutes until tender.
3. 3Step 3. Heat the oil, cook the onion for 4 minutes, add the tomatoes and cook for 8 minutes.
4. 4Step 4. Stir the tomato base through the drained beans, then add the washed ugu and cook for 3 minutes.
5. 5Step 5. Season lightly and serve the beans and greens with the boiled yam.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.