Recipe

Butter Bean Bowl

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Butter Bean Bowl

Butterbeans served in a tomato sauce, with Swiss chard and toasted rotis on the side.




Ingredients to serve 2

  • ½ x lemon
  • 5g x fresh mint
  • 10g x coriander – pick off leaves, chop roughly
  • ½ x chilli (optional) – deseed & chop
  • 2 cloves x garlic – peel, grate finely & chop
  • 80g x Swiss chard
  • ½ x leek – slice thinly (½ cm)
  • ½ tin x butter beans – drain and rinse
  • ⅛ tsp x nutmeg
  • ½ sachet x tomato paste
  • ½ tsp x chilli flakes (optional)
  • 2 x tomatoes – dice (1cm)
  • ½ cup x water (for the butterbean mix)
  • 2 x rotis
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 1 x lemon
  • 10g x fresh mint
  • 20g x coriander – pick off leaves, chop roughly
  • 1 x chilli (optional) – deseed & chop
  • 3 cloves x garlic – peel, grate finely & chop
  • 160g x Swiss chard
  • 1 x leek – slice thinly (½ cm)
  • 1 tin x butter beans – drain and rinse
  • ¼ tsp x nutmeg
  • 1 sachet x tomato paste
  • 1 tsp x chilli flakes (optional)
  • 4 x tomatoes – dice (1cm)
  • 1 cup x water (for the butterbean mix)
  • 4 x rotis
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon into wedges. Set aside.

Step 3

Swiss chard: Using a sharp knife, remove the stalks and slice into 2cm strips. Drizzle with olive oil and season with a squeeze of lemon and salt and pepper to taste.

Step 4

Butter bean mix: Place a pot on a medium heat with a drizzle of olive oil and cook the leek with a little salt for 5 minutes until softened. Add the butter beans, nutmeg, tomato paste, chilli flakes (optional) and 2/3 of the garlic and cook for about 30 seconds. Add the tomatoes and the water (see quantity above for the butterbean mix) and cook for 7 minutes until the tomatoes soften and the sauce thickens. Season to taste.

Step 5

Herb salsa: Remove the mint leaves and chop them roughly. Mix together the coriander, mint, chilli (optional), lemon zest and the REST of the garlic.

Step 6

Rotis: Place a large pan on medium-high heat and dry toast the rotis for 30 seconds a side until golden.

Step 7

Serve the butter bean mix with the rotis and the Swiss chard on the side.



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