Recipe for Butter Beans served in a tomato sauce, with Swiss chard and toasted rotis on the side
10g fresh mint
20g coriander – pick off leaves, chop roughly
1 chilli (optional) – deseed & chop
3 cloves garlic – peel, grate finely & chop
160g Swiss chard
1 leek – slice thinly (½ cm)
1 tin butter beans – drain and rinse
¼ tsp nutmeg
1 sachet tomato paste
1 tsp chilli flakes (optional)
4 tomatoes – dice (1cm)
1 cup water (for the butterbean mix)
salt & pepper (from your pantry)
olive oil (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon into wedges. Set aside.
Swiss chard: Using a sharp knife, remove the stalks and slice into 2cm strips. Drizzle with olive oil and season with a squeeze of lemon and salt and pepper to taste.
Butter bean mix: Place a pot on a medium heat with a drizzle of olive oil and cook the leek with a little salt for 5 minutes until softened. Add the butter beans, nutmeg, tomato paste, chilli flakes (optional) and 2/3 of the garlic and cook for about 30 seconds. Add the tomatoes and the water (see quantity above for the butterbean mix) and cook for 7 minutes until the tomatoes soften and the sauce thickens. Season to taste.
Herb salsa: Remove the mint leaves and chop them roughly. Mix together the coriander, mint, chilli (optional), lemon zest and the REST of the garlic.
Rotis: Place a large pan on medium-high heat and dry toast the rotis for 30 seconds a side until golden.
Serve the butter bean mix with the rotis and the Swiss chard on the side.
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