Lesotho Moroho Spinach Bean Stew

Ingredients

• 10 cups chopped spinach or other leafy greens
• 2 cans white beans, drained
• 3 ripe tomatoes, diced
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 green chili, minced
• 1 cup vegetable stock or water
• 1 1/2 cups maize meal for pap, or rice
• 1 lemon, half juiced and half cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. If making pap, bring 4 cups salted water to a boil, whisk in a slurry of 1/2 cup maize meal and 1 cup cold water, simmer 5 minutes, then stir in the remaining meal and cook covered over the lowest heat for 25 minutes, beating every 5 minutes.
2. Heat the oil in a wide pot over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and golden.
3. Add the garlic and chili and cook for 30 seconds until fragrant.
4. Add the tomatoes and cook for 8 to 10 minutes, pressing them down, until they break down completely and the oil separates at the edges of the pot.
5. Add the greens in large handfuls, letting each batch wilt before the next goes in, then pour in the stock and the salt.
6. Cover and cook over low heat for 15 to 20 minutes, until the greens are completely tender and silky rather than squeaky.
7. Add the beans, crushing a handful against the side of the pot, and simmer uncovered for 8 minutes more, until the liquid has reduced and the stew clings together.
8. Stir in the lemon juice off the heat, season to taste, and serve with the pap, the cilantro, and lemon wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.