Butter beans have a delicious nutty taste and a smooth, buttery texture. Dried beans have to be soaked for several hours and boiled until tender. Canned beans, if well drained, work very well and save time. Cooked with spinach, butter beans taste and look splendid.
1 tablespoon sunflower or soya oil
2.5 cm (1 in) piece of cinnamon stick
1 onion, finely chopped
1 teaspoon Ginger Puree
1-2 green chillies, seeded and finely chopped
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 teaspoon Ground Roasted Cumin
1 teaspoon Ground Roasted Coriander
225g (8 oz) tomatoes, skinned and chopped, or canned chopped tomatoes with their juice
1 teaspoon salt, or to taste
250g (9 oz) spinach, finely chopped, or frozen leaf spinach
400g (l4 oz) can butter beans, drained and well rinsed
75m1 (2-1/2 fl oz) single cream substitute
75m1 (2-1/2 f1 oz) warm water
In a non-stick saucepan, heat the oil over low heat, then add the cinnamon stick and let it sizzle for 20-25 seconds. Add the onion, ginger puree and green chillies. Increase the heat slightly and fry for 5-6 minutes, stirring regularly to ensure even cooking.
Stir in the turmeric, chilli powder, cumin and coriander. Cook for 30 seconds before adding the tomatoes. Continue to cook for 4-5 minutes, stirring frequently.
Add the salt and spinach, and stir until the spinach wilts. Cover the pan and reduce the heat to low, then cook for 10 minutes. Add the butter beans, cream substitute and water. Recover and cook for a further 10 minutes. Serve with any bread or Cumin-Coriander Rice.
Each serving contains
Kcals: 170
fat: 7 g
saturated fat: 3 g
SERVES 4