Beans with Butternut and Tomato
According to the latest research it is definitely better to cook pulses (beans and lentils) in stock or failing that, in salted water. Instead of butter beans (kidney) you could use sugar beans. You only need half of the beans for the recipe, but it makes sense to cook a full 500 g and then to freeze the other half for later.
YOU WILL NEED
- 500 g dried butter beans (kidney beans)
- 3 T (45 ml) Ina Paarman's Vegetable Stock Powder
- 4 cups (1 litre) water
- 1 sprig of fresh rosemary
- 1 x 200 ml Ina Paarman's Sun-dried Tomato Coat & Cook Sauce
- 2 cups of diced butternut (2 cm x 2 cm)
- 2 ripe tomatoes, grated, discard skin
- 1 T (15 ml) chopped fresh rosemary
- freshly ground black pepper
- Ina Paarman's Rosemary & Olive Seasoning to taste
- 2 T (30 ml) fresh parsley
Pour boiling water over the beans and leave to soak for at least an hour. Drain off the soaking water and place the beans in a medium saucepan with the Stock Powder, water and sprig of rosemary. Bring to a fast boil and then simmer for about 2 hours until the beans are tender. Divide in half and freeze one half.
Reserve ± 1 cup (250 ml) of stock. Add the Sun-dried Tomato Coat & Cook Sauce, diced butternut, grated tomato, chopped rosemary and reserved stock. Simmer for 20 minutes to blend all the flavours and cook the butternut. Season really well with lots of black pepper and Rosemary & Olive Seasoning. Add parsley.
Delicious with grilled chicken or serve as a vegetarian main course with bread, cottage cheese and a green salad.
Variation: Curried beans
If time is a problem use 400 g tin of butter beans, drained. Replace the Sun-dried Tomato Coat & Cook Sauce with Tikka Curry Sauce and garnish with fresh coriander and sliced spring onions. Serve with rice.
The slow cooker is ideal for softening beans – simply cook for ± 7 hours on low.