BUTTER BEAN STEW
In this recipe I have included butter beans which are packed with protein, fibre, and other nutrients, making them a super food. In addition to that I have potatoes and carrots which rounds off this meal perfectly. The recipe is as follow:
Preparation: 10 mins Cooking time: 20min – 30min Serves 4
Ingredients:
- A dash of oil
- 2 cups (250ml+250ml) leaks finely sliced
- 1 cup (250ml) celery stalks finely sliced
- 1 tbsp (15ml) fresh garlic paste
- 1 cup (250ml) carrots cubed
- 1-2 red/green chilli torn into pieces
- 2 medium potatoes cut into small cubes
- 1 cup chopped canned tomatoes
- 1 tbsp (15ml) veg stock powder (ina paarman’s)
- 1/2 tbsp (7.5ml) garlic powder
- 1/2 tbsp (7.5ml) onion powder
- 3 cups (750ml) boiling water
- 2 can butter beans (strain brine)
- 1/2 cup fresh parsley
Lets Cook 🙂
- Heat oil in a big pot
- Toss in leeks, celery, garlic and carrots. Give it a good stir.
- Add chillies, and cook for 5 mins
- Throw in the potatoes, tomatoes, veg stock powder as well as garlic and onion powder give it a good stir – cover and cook for 5-8 mins
- Pour in boiling water
- Add butter beans – give it a good stir. Cover and cook for 10-15 mins stirring from time to time.
- When the gravy thickens, toss in parsley leaves and simmer for a minute.
- Serve with toasted garlic bread.
- Hot tips: add more or less water, according to the gravy consistency you desire.
Recipe by Videhi Sivurusan – www.videhi.co.za
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