This stew is very satisfying and flavoursome with the fresh herbs. The ground ginger elevates it by giving it a bit of a kick. Using dried butter beans tastes a lot better than using ones from a tin. You can double the measurements listed of the beans, so that you can freeze half before you make the stew.

1. Fresh Herb Butter Bean Stew

3. This stew is very satisfying and flavoursome with the fresh herbs. The ground
ginger elevates it by giving it a bit of a kick. Using dried butter beans tastes a
lot better than using ones from a tin. You can double the measurements listed
of the beans, so that you can freeze half before you make the stew.
Ingredients
250g (1 ¼ cups) dry weight butter (lima) beans
1 large onion
2 cloves garlic
1 teaspoon ground ginger
2 tablespoons fresh chopped curly parsley
2 tablespoons fresh chopped oregano
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped thyme
1 vegetable stock cube
1 tablespoon extra-virgin olive oil
1 tablespoon sugar free ketchup
1 ½ tablespoons (18g) arrowroot
½ teaspoon salt
½ teaspoon black pepper

4. Method
Soak the butter beans overnight, changing the water every four hours or so.
Changing the water regularly gets rid of the indigestible sugars. After 24
hours pour the water away.
Cover the beans and boil them in a large saucepan with enough fresh water to
cover them by about three inches. Boil for 15 minutes on a high heat. Throw
the water away.
Rinse the beans thoroughly.
Cover and simmer the beans with water to cover them by about three inches.
Cook on a medium setting. This should take from 60 - 90 minutes. Top up
with hot water from the kettle as required.
If you have used double the quantity of beans this would be the time to freeze
half of the beans with half of the water.
Set the beans you will use for the stew aside with the water.
Pour oil into a frying pan. Chop and fry the onion, black pepper and ground
ginger together for 5 minutes, over a low to medium heat.

6. Method continued
Chop the garlic and fry with the onion for about 2 minutes more. Add them to
the butter beans and water.
If the water you used is not enough to cover the beans, boil water in a kettle
and add to the pan so that the beans are just covered.
Put the ketchup and the stock cube in a jug with a ¼ cup of hot water, mix
them together so that the stock cube dissolves. Add to the pan and stir
thoroughly. Cook for 10 minutes, without a lid so that the stew thickens.
Mix the arrowroot with two tablespoons of cold water and add to the pan with
the salt, parsley, oregano, basil and thyme. Stir. Simmer for 5 minutes more,
still without a lid.
Taste to see if you need more salt or ketchup. If you do add them simmer the
stew for a couple more minutes.
Serve with rice, potatoes or bread and a crispy green salad.

7. Available For Hire
Specializing In
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wheat, dairy and yeast free); short
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