Fresh Herb Butter Bean Stew

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

Ingredients

250g (1 ¼ cups) dry weight butter (lima) beans1 large onion2 cloves garlic1 teaspoon ground ginger2 tablespoons fresh chopped curly parsley2 tablespoons fresh chopped oregano1 tablespoon fresh chopped basil1 tablespoon fresh chopped thyme1 vegetable stock cube1 tablespoon extra-virgin olive oil1 tablespoon sugar free ketchup1 ½ tablespoons (18g) arrowroot½ teaspoon salt½ teaspoon black pepper

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 24hours pour the water away.Cover the beans and boil them in a large saucepan with enough fresh water tocover them by about three inches. Boil for 15 minutes on a high heat. Throwthe 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 upwith hot water from the kettle as required.If you have used double the quantity of beans this would be the time to freezehalf 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 groundginger together for 5 minutes, over a low to medium heat.

Method continued

Chop the garlic and fry with the onion for about 2 minutes more. Add them tothe butter beans and water.If the water you used is not enough to cover the beans, boil water in a kettleand 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, mixthem together so that the stock cube dissolves. Add to the pan and stirthoroughly. 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 withthe 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 thestew for a couple more minutes.Serve with rice, potatoes or bread and a crispy green salad.

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