Add the butter beans
, shallots and herbs, season and allow to stand at room temperature for one hour, stirring occasionally to make sure they marinate evenly.
Glucose 100% Peas * Corn flakes 80%-90% Potato chips Carrots * Whole-wheat spaghetti 40%-49% Parsnips Sweet potato Potatoes Beans, canned navy (Instant mashed) Peas Maltose Oranges Honey Orange juice * Bread 70%-90% * Butter beans
30%-39% Millet Blackeye peas White rice Chick peas Potato Apples (Golden Delicious) * White bread 60%-90% Ice Cream Brown rice Milk (Skim) Shredded wheat Milk (Whole) Bananas Yogurt Raisins Tomato soup * Buckwheat 50%-59% * Kidney beans 20%-29% White spaghetti Lentils All-Bran * Soya beans 10%-19% Peanuts
Sweet & Tangy Butter Beans
2 tablespoons vegetable oil 1 cup onion, chopped 1 cup sweet red pepper, chopped 1 clove garlic, chopped 8 ounces tomato sauce 1/3 cup apple juice 1 tablespoon brown sugar 1 tablespoon vinegar 1 teaspoon prepared yellow mustard 1-1/4 pounds prepared butter beans
1-1/2 teaspoon cornstarch 2 tablespoon water
The children were thrilled as I produced some potting soil, 25 small plastic pots, and 25 butter beans
that I had carried with me from Louisiana.
For the beans: 1 large onion, very finely chopped 3 cloves garlic, minced 2 tbsps extra-virgin olive oil 2 tins chopped tomatoes 6tbsps tomato puree 60g butteree 40g unrefined light muscovado sugar3 tsps Colman's English mustard powder A big splash of Worcestershire Sauce 4 tins cooked haricot or butter beans
A little chicken or vegetable stock For the sausage: 1kg good-quality sausagemeat 500g smoked streaky bacon, very finely chopped A small handful fresh sage, finely chopped The grated zest of 1 lemon 1/2 a nutmeg, grated Maldon salt and freshly ground black pepper 1 free-range egg, beaten For the potatoes: 1kg large new potatoes (Ratte, Charlotte etc.
Ingredients 3 tbsp olive oil 4 pork & herb sausages 8 spring onions, finely sliced 2 x 400g cans butter beans
, drained and rinsed 1 fat garlic clove, finely grated 1 large lemon, zested and juiced Wilted greens, to serve Method 1 Heat grill to high.
Add the butter beans
and coat in the oil, warming through for 5-8 mins.
Popular pulses consist of dried bean kinds (kidney beans, lima beans, butter beans
and broad beans) and pea varieties like chickpeas, cow peas, black-eyed peas, pigeon peas, among others.
Reduce the flame to a simmer, add the butter beans
, stock and coconut milk and cook for another 10 minutes.
5kg lamb shoulder 4 garlic cloves, peeled and halved 2 rosemary sprigs 2 red onions, peeled and quartered 2 carrots, peeled and cut into chunks 2 celery sticks, cut into chunks 100ml white wine 3 x 400g tins of butter beans
, drained Olive oil Salt and pepper For the Salsa Verde: Juice of 1 lemon 100ml olive oil 1 garlic clove, crushed 1/2 red onion, roughly diced 1tsp Dijon mustard 15g fresh parsley, leaves and stalks roughly chopped 10g fresh basil, leaves and stalks roughly chopped 15g fresh dill, leaves and stalks roughly chopped 15g fresh mint (leaves only), roughly chopped 6 anchovies 1tbsp capers METHOD PREHEAT the oven to 160degC/140degC fan/gas mark 3.
SLOW ROASTED LAMB WITH BUTTER BEANS
AND SALSA VERDE (SERVES 4-6) INGREDIENTS For the lamb and beans: 2.
Pulses and beans - three heaped tablespoons of baked beans, haricot beans, kidney beans, cannellini beans, butter beans
or chickpeas count as one portion each.
You need two slices of day-old rustic bread, 120ml olive oil, 200ml manzanilla sherry, pinch of saffron threads, four thinly sliced garlic cloves, 400g can butter beans
, drained and rinsed, 2kg clams, handful chopped fresh flat leaf parsley, 80g serrano ham, thinly sliced.
serves four) Ready in 20 minutes INGREDIENTS 2 tbsp white wine vinegar 1 garlic clove, crushed Pinch of sugar 2 tsp grainy mustard 4 tbsp extra-virgin olive oil 400g can cannellini beans, drained and rinsed 400g can butter beans
, drained and rinsed ' red onion, finely chopped 2 large tomatoes, roughly chopped 8 x 100g rump steaks 1 tbsp olive oil 2 handfuls watercress METHOD 1.
Pickled garlic, kidney beans, butter beans
, orange segments, prunes and pickled onions were among the other products tested.