Creamy, soft and flavoursome curried butter beans when cooked over a course of several hours and low carb so a great recipe for weightloss – vegan, gluten free, low carb
2 cups of dried butter beans (lima beans) (340g)
1 can of coconut milk (400ml)
2 cups of water (400ml)
1 large carrot, chopped
1 cho cho (christophine, mirliton, chayote), peel and chopped or use a zucchini/courgette
1 medium onion, chopped
1 inch of ginger, grated
2 bay leaves
4 garlic cloves, chopped
2 small scallion, sliced
3 bell peppers, chopped
1 large tomato, chopped
6 sprigs of thyme
1 tsp of coriander
1 tbsp of curry powder
1 tsp of black pepper
½ tsp of paprika
1 tsp of himalayan pink salt (or more to taste)
1 scotch bonnet (optional)
Rinse the dried butter beans several times before placing them in a large bowl with enough water to completely cover the beans and soak for several hours or overnight. The beans will swell the longer then soak and absorb some of the water.
Discard the water and rinse off the beans one more time and set aside
Saute the onion, scallion and garlic until soft and translucent.
Transfer the onions, scallion and garlic into your slow cooker unit (my unit is removable so I don’t need to do this) add the curry powder, paprika, ginger, bay leaves, black pepper, thyme, pink salt, cho cho, bell peppers, tomatoes and carrots to the unit.
Then add the water and coconut milk, stir, cover with lid and set your slow cooker to low for 6 hours.
A hour before completion feel free to add a scotch bonnet for mild heat and flavour.
Discard the thyme stems, scotch bonnet and bay leaves before serving accordingly