Butter bean stew with Middle Eastern flavours

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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



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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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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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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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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The gravy should be thick.

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Garnish with chopped parsley

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Serve with warm bread or cooked rice

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