Did you know that butter beans (aka lima beans) are full of protein, fibre, iron and B vitamins? This recipe is ideal for meal prepping and batch cooking as it freezes well, and it tastes even better after a day or two.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 garlic, crushed or finely sliced
- 2 carrots, cut into small cubes
- 1 celery stick, cut in small pieces
- 1 leek, finely sliced
- 1/2 tsp of each sugar, paprika, oregano, chilli flakes (optional), basil, garlic granules
- 1 tbsp tomato paste
- 1 vegetable bouillon cube
- 3 x 230g butter beans (drained weight), drained and washed
- 1 bay leaf
- 1 can of plum tomatoes (400g)
- Handful of fresh thyme and dill
- Salt and pepper to taste
Instructions
- In a large pot, on a medium heat, sauté the onions, garlic, carrots, celery and leeks with the oil, until translucent. This will take 7-8 minutes, stir occasionally.
- Add the sugar and sauté for a minute to caramelize the veggies.
- Continue with the veggie cube, tomato paste and dried herbs. Sauté for a minute before you add the butter beans, bay leaf and plum tomatoes.
- Break the tomatoes with a wooden spoon and add 400ml of boiling water.
- Bring to boil and simmer covered for 30 minutes, stirring occasionally.
- Check the seasoning and add the fresh herbs.
- Serve with kalamata olives, onions and bread of choice (I used garlic bread). You can keep it in the fridge for up to 5 days and you can also freeze it.