No Time for Cooking? Check Out this Super Quick Butter Beans Dish

Gluten Free, Vegetarian Butter Beans Recipe

Butter Beans

This is one of my favourite lunch options because it’s super easy on the tummy, yet tasty and soooo quick to make!

Speedy Butter Bean Curry

Serves	2-4
Cook time	5 minutes
Dietary	Candida Diet Recipes Phase 3, Gluten Free, Vegan, Vegetarian
Meal type	Lunch, Snack

Speedy Butter Bean Curry is my favourite dish – it’s super fast to make and really delishes – whether as sandwich filling or on its own. Try it and tell me what you think. Takes leass than 10 minutes to make… and it’s gluten free and allergy friendly.

Ingredients

2 cans butter beans
2-4 big squirts tomato puree
olive oil
salt and freshly ground black pepper, cayenne pepper and tumeric
2 cloves garlic

Optional

1 handful cherry tomatoes
1 big red onion
1 big white onion

Note

This is the best recipe ever!

Takes less than 10 minutes to make and tastes great. A clear life-saver meal when you just can’t be asked to prepare a meal and still want to eat something healthy.

This tasty dish is gluten free, vegetarian and very well suited for phase 3 of the candida diet. Give it a go and let me know what you think!

I mostly cook the speedy version without the caramelised onions & tomatoes. Makes 2 servings and a snack portion.

The version with the onion mix makes 4 big servings.

Directions

For Making the Butter Bean Curry
Step 1
Chop & press the garlic and put aside (you want to add the garlic right at the end of cooking to keep the aroma and to stop it burning.) Drain the beans over a colander and rinse properly. Fry the beans briefly in olive oil with a little tumeric, ginger spice, cayenne pepper and black pepper and a generous sprinkling of salt. Then add the garlic and tomato puree or mix in with the onion mix. Heat through, then leave on low heat or fill into a preheated serving dish while you prepare the rest. Serve your butter bean curry with toasted yeast-free Sesame Soda Bread and a big green salad. Watch out, the beans will quickly lose their curried flavour when they cool down!
Optional: Caramelized Tomatos & Onions
Step 2
If you fancy a super Speedy Butter Bean Curry – skip the next step – it tastes just as great on its own. On the flipside, if you decide to give it a go here’s what you do: Heat the oil in a big frying pan or wok. Add some turmeric, ginger spice and cayenne pepper. Chop the Onions and fry them with the spices. You are looking for a soft, juicy consistency, so you need a bit of oil I’m afraid. It doesn’t taste as nice if it’s too dry. Spice wise it depends on your taste how much you use. You can’t really go wrong. My amounts vary each time. Still the sauce tastes consistently lovely. Key is to add some chopped sweet cherry tomatoes (at least a big handful or more). You need good ones, the cheapos taste bitter. Then fry the onion/ tom mixture until the onions are soft and look caramelised, stirring occasionally. At this point you can now mix the butter beans in. If you mix them in right from the start, they get all mushy and you end up with more of a pâté. Nice, just different.
TOP TIP: IF COOKING FOR NON CANDIDA SUFFERES
Step 3
Butterbean curry makes an excellent pitta pocket filling with cheddar and egg or just on it’s own.
GLUTEN FREE VERSION:
Step 4
Serve the Butterbean Curry with Coconut Rice (brown rice cooked in salty water for 40 mins then added 1 tbl spoon of coconut or sesame oil – delicious!) The amounts above should feed two people happily for two days. Use half if cooking for yourself. Leftover onion mix works well with baked potato, chicken, fish, you name it. ENJOY 🙂