Butter bean stew with Middle Eastern flavours
Radhika
October 6, 2021
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Ingredients
Adjust Servings
| 2can butter beans, rinsed | |
| 2 onions, finely chopped | |
| 10 garlic cloves, grated 8-10 | |
| 11/2 can tinned tomatoes | |
| Olive oil- to cook | |
| 3 dried red whole chillies | |
| 2tsp zaatar | |
| 1tsp sumac | |
| 10 green olives, sliced 8 -10 | |
| 2 preserved lemons, chopped | |
| 3cups water | |
| Salt to taste | |
| Parsley chopped for garnish |
Directions
1.
Heat the oil in a cooking pot, add the whole red chillies, add the onions and garlic, sauté until golden brown
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2.
Now add the tinned tomatoes, mix well. Lower the heat and cook for 10 min stirring regularly to stop the mix sticking to the base of the pan.
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3.
Add the herbs, butter beans and salt. Add 1 cup water, bring to boil, then cover and cook on low heat for 5-7 min. Add more water if you find it is too thick.
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4.
Now add the chopped preserved lemon, chopped olives and the remaining water and simmer for 10 min. Add salt. Mix well.
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5.
The gravy should be thick.
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6.
Garnish with chopped parsley
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7.
Serve with warm bread or cooked rice
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