Butter beans are white or cream coloured flat beans. They are rich in vitamin C, vitamin A and thiamin. They are a good source of protein plus they are very low in calories and fat. I have come to love these beans not only because of their nutritional benefits but also for their rich taste.
Another thing if, you are pretty busy with either work or school, beans and other legumes tend to become your friends. Let’s take the case of these beans, I bought a 1 kg pack, then washed and soaked the beans overnight. The following day, I cooked them in a pressure cooker for about an hour and they were done. Once cooled, I packed in portions enough for three people then refrigerated. This helps because if I want to cook beans in the evening all I do is remove one pack from the freezer and voila, stew in 20 minutes tops.
1 half of a medium sized onion sliced
2 tomatoes diced
1 tablespoon turmeric powder
1 tablespoon coriander powder
1/4 tablespoon black pepper
1 cup pre cooked butter beans
2 bay leaves
1 cup water or vegetable stock
Handful of dhania chopped
2 tablespoons vegetable oil
Salt to taste
First, have you guys noticed how expensive some vegetables have become? I was shocked the other day when I went to the market and found that 8 and I mean 8 tomatoes are going for 100 shillings (slightly above one dollar). The onions and the dhania are equally expensive. The horror. It seems until the shortage ends, I’ll stick to using onion halves and substituting tomatoes with tomato paste. Enough with my rant back to the cooking.
In a sufuria, heat the vegetable oil. Saute the onions. When I was setting out my ingredients, I realised that there was a potato laying around, so instead of throwing it out, I peeled, washed then diced it and added it to the sauteed onions.
Add the tomatoes.
Next, add in the spice; turmeric powder, black pepper and the coriander powder.
Stir and cover to let the tomatoes cook down.
Add the butter beans.
Stir in with the yummy spice mixture. Add the water and the bay leaves.
Cover and bring it to a gentle boil.
After ten minutes of simmering, remove the bay leaves then throw in the chopped dhania.
Note: Bay leaves are never eaten, they are great for adding flavour to the food, always remember to remove before serving
Stir for about two minutes just to awaken the flavour of the dhania. Serve with your accompaniment of choice.