Recipe: Kumara with pinto beans and spinach

Last updated 05:00 29/06/2014
Kumara and pinto beans
MICHAEL BRADLEY

LET'S GET STUFFED: Nutritious and comforting, the baked kumara also makes a quick hot lunch.

Related Links

Time for winter warmers Recipe: Pork Fillet on Kumara Mash Recipe: Baked Kumara Frittata

Relevant offers

Recipes

DIY preserve: Sweet chilli sauce In Season: Kiwi twist on an Italian feast Recipe: Chinese steamed fish Recipe: Tropical fruit stack by Jordan Rondel Recipe: Beetroot and dill gravlax by Sam Mannering Kai with Soul: Time to get grilling your meat and vegetables Recipe: The Chop Shop Food Merchants' Okonomiyaki Recipes: Apple, fennel & walnut salad, and apple & coconut fool Recipes: Asian slaw and panko-crumbed chicken Recipe: Bargain Box Coconut Fish Curry

NEED TO KNOW

Main ingredient Kumara
Type of dish Vegetarian
Course Starter
Cooking time <30 min
Serves/makes Serves 4
Special options None

When it comes to eating simple, there is nothing better than a big baked kumara - it is surprisingly delicious, filling, satisfying and good value.

 

4 medium kumara
5 large perpetual spinach leaves
1/2 cup canned pinto beans, drained and rinsed
1 tsp finely chopped parsley
2 Tbsp extra virgin olive oil
Salt and freshly ground black pepper

Chilli flakes to serve

1 Tbsp brewer's or nutritional yeast

 

 

 

1. Preheat the oven to 200 degrees Celsius. Wash kumara thoroughly and place in the hot oven.

2. Bake for about 35-40 minutes (depending on size) or until tender when you give them a little squeeze. Wrap your hand in a clean tea towel and, handling carefully as they will be very hot, give each kumara a little karate chop to fluff them up inside.

3. Place the spinach leaves one on top of the other and roll up like a cigar, then cut into fine ribbons.

4. Cut a cross into the top of each kumara and scoop out a good spoonful of flesh.

5. Place in bowl with beans, spinach, parsley, yeast and olive oil. Add salt and pepper to taste.

6. Spoon the filling back inside each kumara and pop back in the oven for 10 minutes to heat through (or cover and chill and reheat when ready).

Serve with extra olive oil and chilli flakes.

Ad Feedback

- Sunday Star Times

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?

Chocolate

Makeup

Sex

My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content