Butterbeans with Sweet Chilli Sauce and Fresh Herbs

Last week I accidentally opened a can of butter beans instead of chopped tomatoes. Obviously not a substitute! So I had to come up with a recipe using them. I searched through my cookbooks and found Ottolenghi: The Cookbook which I was given last year by 3 girls in Year 9 when I left my job.

So of course the original recipe tells you to spend hours, soaking and cooking the beans which would be great but tinned are not a bad substitute and meant that this recipe was whipped up in about 5 mins flat. I just microwaved the beans for a couple of minutes and then added them to the sauce and I have to say that they were delicious, slightly spicy and lovely and filling. Fab picnic fair.

Butterbeans with Sweet Chilli Sauce and Fresh Herbs (from Ottolenghi: The Cookbook by Yotam Ottolenghi)
(Serves 6)

400g dried butterbeans
6 garlic cloves, crushed
70ml sweet chili sauce
2 tbsp sesame oil
3 tbsp soy sauce
3 tbsp lemon juice
2 red peppers, deseeded and cut into 2cm squares
4 spring onions, chopped
35g coriander, chopped
30 mint leaves, chopped
salt and pepper

Put the butterbeans in a large bowl and fill with enough water to cover them by twice their volume. Leave to soak overnight at room temperature.

The next day drain the beans and place in a large saucepan. Cover with plenty of cold water and bring to a simmer. Cook for 35-55 mins, skimming the froth from the surface and topping up with boiling water if necessary., until tender. The cooking time will vary, so check them during cooking.

While the beans are cooking, make the sauce. Place the crushed garlic in a large bowl. Add the sweet chilli sauce, sesame oil, soy sauce and lemon juice and mix well with a small whisk. Add the red peppers, season with salt and pepper and set aside.

Once the beans have cooled down slightly but are still warm, add them to the sauce with the spring onions, herbs and plenty of seasoning. Mix gently and serve.