Coconutty butter beans with ras el hanout flatbreads
In this simple recipe, butter beans are cooked in coconut milk and spices to make a creamy, comforting dinner or side dish. The ras el hanout flatbreads are quick and easy to make, and make the perfect accompaniment.
Ingredients
Metric
Imperial
For the beans
- 250g of dried butter beans
- 1 tbsp of coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp of fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400ml of coconut milk
- 500ml of vegetable stock
- salt and pepper to taste
- juice of 1 lime
For the flatbreads
- 250g of strong white flour
- 1 tsp salt
- 1 tbsp of ras el hanout
- 1 tbsp of olive oil
- 150ml of warm water
For the garnish
- 1 handful of coriander leaves
- 1 lime, cut into wedges
Method
Soak the beans in plenty of salted water overnight, or for at least 8 hours
- 250g of dried butter beans
Drain and rinse the beans. Place in a pot, cover with fresh salted water, and bring to a boil. Simmer for 1 hour 15 minutes or until tender, then drain
Meanwhile, make the flatbreads. Whisk together the flour, salt and ras el hanout
- 250g of strong white flour
- 1 tsp salt
- 1 tbsp of ras el hanout
Add the olive oil, then gradually add the warm water, kneading into a dough. Cover, and rest for 15 minutes
- 1 tbsp of olive oil
- 150ml of warm water
Divide the dough into 4 balls, then roll each one out on a lightly floured surface into 1 cm-thick flatbreads
Heat a heavy-bottomed frying pan over a medium-high heat. Cook the flatbreads in a dry pan for 2 minutes per side, or until lightly puffed, browned and cooked through
Wrap in a clean tea towel and set aside until needed
Heat the coconut oil in a pan and sauté the onion until soft, about 10 minutes
- 1 tbsp of coconut oil
- 1 onion, finely chopped
Add the garlic, ginger and spices, cooking for 1 minute. Stir in the coconut milk and stock, then add cooked beans. Simmer for 30 minutes, then season with salt and pepper to taste
- 2 garlic cloves, minced
- 1 tbsp of fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400ml of coconut milk
- 500ml of vegetable stock
- salt and pepper to taste
Squeeze the lime juice into the beans, and stir to combine. Spoon the beans onto the flatbreads and serve warm topped with fresh coriander and extra lime wedges on the side
- juice of 1 lime
- 1 handful of coriander leaves
- 1 lime, cut into wedges
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