Adinkra Wawa Aba - the seed of the wawa tree, symbol of hardiness, toughness and preseverance

Fairtrade Label, Fairtrade guarantees a better deal for third world producers

The Fair Trade Cook Book

Amaranth Beany Bake

A filling main course (easy) dish, serves 6 portions.
Country of origin: Peru.
(The decoration is optional).

Ingredients

200 gm	amaranth seeds
400 ml	FAIRTRADE Apple Juice
50 ml	FAIRTRADE White wine
150 gm (dry weight)	chick peas
150 gm (dry weight)	cannelini beans
150 gm (dry weight)	red kidney beans
1	red onion
15 ml	curry powder
a little	Zaytoun FAIRTRADE Palestinian Olive Oil
FAIRTRADE	Sources Wine Fruit Juice Olive Oil

Method

Preparation
Cook the chick peas, cannelini beans and red kidney beans in the usual way having soaked them all (separately) the night before.
Once cooked, drain and keep warm.
Peel and chop fine the onion.
Cooking
Cook the amaranth using the apple juice and wine in the ususal way.
Meanwhile stir fry the chopped onion (in a little olive oil) and add the curry powder. Once the amaranth is cooked, combine the seeds and curried onions with the cooked pulses and turn them out into a baking dish.
Bake in a medium oven (Gas Mark 4) for 20 minutes to ensure everything is heated through.
To serve
Serve hot.
As a main course dinner we served Amaranth beany bake, potato gratin, green vegetable (broccoli) and tomato sauce.
Time saver
Use tinned beans instead of cooked beans, it is quicker.