Ingredients
| 60 gm |
butter beans per person |
| 1 |
medium onion per person |
| 1 |
clove garlic per person |
| 110 gm |
carrots per person |
| 25 ml |
sunflower (cooking) oil |
| 40 ml |
stock per person |
| 75 ml |
cider per person |
| 1 |
sachet Fair Trade Bouquet Garni |
|
Sea Salt |
| to taste |
Freshly ground FAIRTRADE black pepper |
| FAIRTRADE |
Sources
Fresh food
Herbs and Spices
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Method
Soak the Butter Beans overnight in plenty of cold water.
Discard any beans that are floating, drain and rinse the rest of them.
Cover in cold water in a saucepan and bring to the boil.
Skim off any scum that forms.
Simmer, covered for 90 minutes, testing for tenderness after 60 minutes.
Meanwhile
Peel and chop the onion.
Peel and crush the garlic.
Peel and slice the carrots.
Then
Heat the oil in a large saucepan
and fry the onions and garlic for 5 minutes until well translucent and browning at the edges.
Stir in the carrots and continue to stir fry for 5 minutes.
Add the butter beans, stock, cider, bouquet garni, and seasoning.
Bring to the boil and then cover and transfer to the oven (preheated at Gas Mark 3).
Bake in the oven for 90 minutes.
To serve
Serve with jacket potatoes and green veg.
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