Recipe for Butterbeans served in a tomato sauce, with Swiss chard and toasted rotis on the side
10g fresh mint
20g coriander – pick off leaves, chop roughly
1 chilli (optional) – deseed & chop
3 cloves garlic – peel, grate finely & chop
160g Swiss chard
1 leek – slice thinly (½ cm)
1 tin butter beans – drain and rinse
¼ tsp nutmeg
1 sachet tomato paste
1 tsp chilli flakes (optional)
4 tomatoes – dice (1cm)
1 cup water (for the butterbean mix)
salt & pepper (from your pantry)
olive oil (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon into wedges. Set aside.
Swiss chard: Using a sharp knife, remove the stalks and slice into 2cm strips. Drizzle with olive oil and season with a squeeze of lemon and salt and pepper to taste.
Butter bean mix: Place a pot on a medium heat with a drizzle of olive oil and cook the leek with a little salt for 5 minutes until softened. Add the butter beans, nutmeg, tomato paste, chilli flakes (optional) and 2/3 of the garlic and cook for about 30 seconds. Add the tomatoes and the water (see quantity above for the butterbean mix) and cook for 7 minutes until the tomatoes soften and the sauce thickens. Season to taste.
Herb salsa: Remove the mint leaves and chop them roughly. Mix together the coriander, mint, chilli (optional), lemon zest and the REST of the garlic.
Rotis: Place a large pan on medium-high heat and dry toast the rotis for 30 seconds a side until golden.
Serve the butter bean mix with the rotis and the Swiss chard on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.