Butter Beans With Olives
Equipment
- large saucepan
- Tagine
Ingredients
- 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
Instructions
- 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.