Nom. Just made some yummy braised butter beans - which I kind of made up because I just had a feeling what would work (this is fairly rare for me, usually my gut feelings on cooking end up a bit bland or uncooked or yukky). So I thought I'd share (and make sure I can find the recipe if I want to make it again). The quantities are fairly rough.
Serves four as a side dish:
250g dried butter beans, soaked overnight
Small onion, sliced finely
1 or 2 carrots, cut into rings
5 cloves of garlic, crushed
2 tsp ginger, grated (I used frozen ginger because I never use ginger frequently enough to make having fresh ginger worth it and frankly I can't tell the difference)
Squeeze of lemon juice
Heat some oil in a medium sauce pan and add the onion, carrots and garlic. Fry for a minute or two.
Add the ginger and butter beans and a pint or so of water.
Cover and bring to a simmer.
Leave for around an hour until the beans are soft, stirring occasionally.
Add a squeeze of lemon juice.
I served it with rice, and lettuce with a little soy sauce. The combination of flavours was really good if I say so myself :) It would be even better with a nice crusty roll as well to contrast with the other textures.
Apologies for the lack of photo, I'm not great at photography at the best of times and food is even worse.
In other news, despite being full of cold today I re-cat-proofed the garden (sigh), made spicy lentil soup (also yummy) and got about halfway through the first clue of the mystery sock I'm working on. All in all a productive day.
Serves four as a side dish:
250g dried butter beans, soaked overnight
Small onion, sliced finely
1 or 2 carrots, cut into rings
5 cloves of garlic, crushed
2 tsp ginger, grated (I used frozen ginger because I never use ginger frequently enough to make having fresh ginger worth it and frankly I can't tell the difference)
Squeeze of lemon juice
Heat some oil in a medium sauce pan and add the onion, carrots and garlic. Fry for a minute or two.
Add the ginger and butter beans and a pint or so of water.
Cover and bring to a simmer.
Leave for around an hour until the beans are soft, stirring occasionally.
Add a squeeze of lemon juice.
I served it with rice, and lettuce with a little soy sauce. The combination of flavours was really good if I say so myself :) It would be even better with a nice crusty roll as well to contrast with the other textures.
Apologies for the lack of photo, I'm not great at photography at the best of times and food is even worse.
In other news, despite being full of cold today I re-cat-proofed the garden (sigh), made spicy lentil soup (also yummy) and got about halfway through the first clue of the mystery sock I'm working on. All in all a productive day.
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