Butter Beans With Olives
Equipment
Ingrediënten
- 175 g dried butter beans soaked in water for 6 hours or overnight
- 2 tablespoons olive oil
- knob butter
- 2 garlic cloves finely chopped
- 1 onion finely chopped
- 1,5 chillies deseeded and finely chopped
- 1½ teaspoons coriander seeds
- 1 teaspoon sugar
- 2½ tablespoons black olives pitted
- juice of 1 lemon
- 12 cherry tomatoes
- 1½ teaspoons dried thyme
- sea salt and black pepper
- small bunch of flat leaf parsley coarsely chopped, to garnish
Instructies
- Drain and rinse the soaked butter beans.
- Cook them in a large saucepan of boiling water for 5 minutes, then reduce the heat and simmer gently for about an hour until the beans are tender but not mushy.
- Drain and refresh them under running cold water.
- Heat the olive oil and butter in the base of a tagine or large, heavy-based saucepan over a medium heat, stir in the garlic, onion, chillies, coriander seeds and sugar and cook for 3 minutes to let the flavours mingle.
- Add the drained butter beans, olives and lemon juice and season with salt and pepper.
- Cover and cook gently for 10 minutes.
- Add the tomatoes and thyme, re-cover and cook gently for a further 5–10 minutes.
- Garnish with the flat leaf parsley and serve with chunks of crusty bread, if liked.
Notes / Tips / Wine Advice:
For butter beans with peppers & olives,
soak and cook the dried butter beans as for Butter beans with olives. Add 1,5 red or yellow peppers, cored, deseeded and sliced, to the tagine or saucepan with the garlic, onions, chillies, coriander seeds and sugar and cook for 3 minutes. Add the drained butter beans, olives, lemon juice and thyme, cover and cook gently for 15 minutes. Omit the tomatoes. Season the tagine and garnish with the flat leaf parsley.--------------------------------------------------------------------------------------------------
