every one a winner
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Tagine of Butter Beans, Tomatoes and Olives
Cooking time – 25 – 30 minutes
Serve this rich and flavourful tagine with a leafy salad and fresh crusty bread.
Nutritional value per serving:
Energy 138kcal/578kj; Protein 5.5g; Carbohydrate 12.8g of which sugars 3.5g; Fat 7.6g of which saturates 1.1 g; Cholesterol 0mg; Fibre 5.2g; Sodium 605 mg
2 x 400 g/ 14oz tins butter beans 30-45 ml/ 2-3 tbsp olive oil 1 onion, finely chopped 2-3 garlic cloves, crushed 25 g/ 1oz fresh root ginger, peeled and chopped A pinch of saffron threads 16 cherry tomatoes A large pinch of caster sugar 12 plump black olives, stoned 5 ml/ 1 tsp ground cinnamon 5 ml/ 1 tsp paprika Small bunch flat leaf parsley, chopped Salt and freshly ground black pepper
- Heat the olive oil in a heavy pan. Add the onion, garlic, and ginger and cook for about 10 minutes or until softened but not browned. Stir in the saffron threads, followed by the cherry tomatoes and a sprinkling of sugar.
- As the tomatoes begin to soften, stir in the butter beans. When the butter beans have heated through, stir in the olives, ground cinnamon and paprika. Season to taste and sprinkle over the parsley.
- Serve immediately.
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