Quinoa, Beans And Artichokes

• 1/2 lb dried kidney beans, soaked in cold water overnight
• 5 oz dried black eye peas, soaked in cold water overnight
• 4 tbsp oil
• 1 None onion, finely diced
• 2 None garlic cloves, finely diced
• 1 tbsp tomato paste
• 1 kg tomatoes, pureed
• 5 oz quinoa
• 1 can (14 oz) artichoke hearts, drained
• 1/3 lb Frisee salad, cut into bite-sized pieces

1. Place the beans and their soaking water in separate saucepans and simmer for 40-45 mins, until softened.
2. Heat 2 tbsp oil in a frying pan and saute the onion and garlic until softened. Add the tomato paste and cook for 1 min. Add the tomatoes and season with salt, black pepper and a pinch of sugar. Simmer for 20 mins, stirring occasionally.
3. Cook the quinoa in boiling salted water according to package instructions. Drain the quinoa and beans. Heat 2 tbsp oil in a frying pan and saute the artichokes for 2 mins. Add the beans and quinoa and cook for 2 mins. Season with salt and black pepper. Remove from the heat and mix in the salad. Divide the tomato sauce into bowls and top with the beans.

kidney beans, black eye peas, oil, onion, garlic, tomato, tomatoes, quinoa, hearts, salad

Taken from recipes-plus.com/api/v2.0/recipes/17276 (may not work)