Butter Beans in Tomato Sauce is a Mauritian recipe where butter beans or giant lima beans are stewed in tomato sauce, some light spices and spring onions or garnished with other herbs.
I really like the rich creamy taste of butter beans. And as all beans, they can be made in a number of recipes.
For tonight’s dinner, they were perfect in tomato sauce with some spring onions, accompanied by some Mashed Aubergine with Potatoes and a Watercress Soup. I also had this with some Coconut Chutney and a little rice. But I could have done without the rice.
Here’s the recipe for the Butter Beans in Tomato Sauce. The rest is coming up soon, the time it takes to type everything up! (Sometimes cooking is much quicker than writing a post, I reckon!)
Butter Beans in Tomato Sauce
- 1 can butter beans, drained
- ½ can tomato puree / crushed, or diced/chopped [200 ml]
- 1 red onion, sliced
- 4 – 5 stems spring onions, finely chopped
- 2 cloves garlic, finely chopped
- ½ teaspoon sweet paprika, or chilli flakes (optional)
- ½ cup frozen peas, (add more if you like), you may also use canned peas
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh coriander leaves, (cilantro) for garnish
- Heat the oil in a deep pan on medium temperature.
- Add the onions and garlic and saute until onions are semi-translucent.
- Add tomato puree and peas. (If you are using canned peas, then add them with the butter beans).
- Allow the sauce to reduce for about 10 minutes then add the butter beans followed by the spring onions.
- Simmer for 5 minutes.
- Add salt and pepper to taste.
- Garnish with fresh coriander (cilantro) and serve.