[vc_row][vc_column][vc_single_image image=”12486″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]This recipe is a very simple one to make but actually very tasty and it was kindly donated to us by a customer. I made it as per the recipe below but for the carnivores out there I think some sliced chorizo would work really well in this. Just at sliced chorizo when you are sauteing the onions so all the lovely flavours are released.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Ingredients
Serves 4
2 tins of butter beans (try to get the bigger ones e.g. Napolina, or soak & boil your own)
2 tins of chopped tomatoes or 1 tin plus tomato puree
2 onions, finely sliced
4 cloves of garlic, finely chopped or pureed
Paprika – 2 tsp of hot, 1 tsp sweet and 2 tsp smoked
1/2 lemon, juiced
1 tbsp chopped flat leaf parsley and/or coriander
Optional Extras
zest of half a lemon
a touch of sugar (if the tomatoes are a bit sharp)[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”2/3″][vc_column_text]
Method
Saute the onions in oil until they have some colour.
Add the garlic and cook for a minute or two.
Add the puree (if using) and cook for a minute or two.
Add the paprika and cook for a minute or two.
Add the chopped tomatoes, butter beans and extra liquid if needed to make a loose sauce, cook for 45 minutes, bringing to the boil and then simmering.
Add lemon juice to taste.
Add herbs, or, if preferred, add these to couscous.
Serve with herby couscous, or rice or a jacket potato and cottage cheese or sour cream.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_empty_space height=”96px”][vc_single_image image=”12489″ img_size=”full” alignment=”center”][/vc_column][/vc_row]
