kale and butter bean casserole
Ingredients
350g Butter Beans (2 tins) so you don't have to soak over night
1 tbsp Cumin Seeds
2 tsp dried Oregano
3 tbsp Groundnut oil
2 onions, chopped
2 garlic cloves, thinly sliced (the pamperchef garlic slice comes in handy here)
1 red deseeded and sliced chilli (more if you like heat)
400g chopped tomatoes
450ml vegetable stock (I used 2 Kallo gluten free stock cubes and added water)
175g shredded Kale
5 tbsp chopped fresh coriander
juice of 1 limeCornish sea salt and pepper
Made by Laura Ward at our Vegetarian Potluck Night last year. I finally got my hands on the recipe and have cooked it regularly for my Vegan sister ever since. It is so good I just had to share it with you all.
METHOD
Drain the beans put them in to a saucepan and cover with water. Boil on a high heat for 15 mins. Then reduce the heat for 30-45 mins until tender. Drain and set aside.
Put the cumin seeds in a small dry frying pan over a medium heat and fry until fragrant, then add the oregano and fry for a few seconds and set aside.
Heat the groundnut oil over a medium heat in a large flameproof casserole dish or I just used a large saucepan. Add the onions and the cumin and oregano mix, fry for 5 mins until the onions are clear. Add the garlic and chilli and fry for a further 2 mins.
Stir in the chopped tomatoes, butter beans and veg stock. Season with salt and pepper and bring to the boil. Reduce the heat and cover for 30 mins., stirring occasionally.
Increase the heat and stir in the kale. Simmer, uncovered, for 10 mins then stir in the coriander and lime juice.
I served this with wild rice and sliced avocados splashed with lime juice.
