Quinoa, Beans And Artichokes - cooking recipe

Ingredients

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

Preparation

Place the beans and their soaking water in separate saucepans and simmer for 40-45 mins, until softened.
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.
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.