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Butter Beans
with Mint and Tomatoes
From: Malc
In Greece, this is made with 1/4 pint of olive oil!
Whilst the taste does suffer very slightly with the ommission of
the oil, I find the addition of a very strongly flavoured vegetable
stock (1/4 pint) redresses the balance well.
- 1 lb of cooked butter beans
- 3 large onions, finely chopped
- 2 cloves of garlic, crushed
- 1/4 pint of strong veg. stock
- 1 x 14 oz can of tomatoes
- 2 tblsp fresh mint or 1 dried
Saute onions and garlic in a little of the stock until starting to
soften.
Add the tomatoes and the cooked beans and the mint.
Season to taste.
Simmer gently, covered, for about 20 minutes to allow the flavours
to blend.
I like this as a supper dish with wholemeal bread rolls and a green
salad.
PLEASE....don't try feeding this to any greek people :-) !
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