As were not all afforded the luxury of growing the bean itself,step forward the Butter Bean !!!!!!
There are far too many versions of this to stick to the traditional so this is "My Take" and fed Jude Mum and I last night,no complaints
and fed us all again today reheated for lunch.
In Cyprus it is served a drier version on bread but artistic license being the best tool in the kitchen told me to
add more fluid and it ends up more akin to a stew.
2 Tins Butter Beans
1 Tin Chopped Tomatoes
1 Carton Tomato Passata with Basil
1 Tsp Smoked Paprika
1 Tsp Dried Oregano
1 Tsp Ground Cinnamon
1/2 pint Vegetable stock
Splash of Olive oil for cooking
2 Garlic Cloves chopped fine
2 sticks celery chopped small
1 Spanish Onion chopped small
3 Carrots chopped small
1 Aubergine chopped small
2 Bay Leaves (removed at end of cooking)
Handful Curly Parsley chopped fine
Few leaves of Dill chopped fine
Hand Full of Whole Beans chopped small
salt and freshly ground black pepper to taste
To help the slow cooking I prefer to soften the Fresh vegetables first in a wok/pan for 5 mins on a medium heat.
Once the vegetables are softened add them along with all the remaining ingredients to your Slow Cooker/Stock Pot/or similar
cooking pot....I just set it on Low 6 hours and went out !!!!!!!!!!!!!! but a high heat does cut down on time,the only thing I found is the Butter beans degrade quicker ,so I just let it bubble away on a slower temp !!!!!!!!!!!
Serve with Toasted Pitta Bread ............I chose to Roast a Chicken Breast sliced, and dunked in the stew.
Todays Lunch was served with the leftover stew plus some crumbled Feta cheese which was tasty and a few cuts of French stick.
Thoroughly enjoyed it.and bloomin filling..!!!!!!!!!!!!
Gazza
