I love butter beans, they are a little sweet, big in size, and also known as white Lima beans. They are high in protein, fat-free, and very fibrous, and they help reduce cholesterol. I first saw butter beans in Ralph's salad and bean bar. They have butter beans salad with roasted bell pepper, roasted garlic, and vinegar. I still couldn't forget that taste.
This is very simple recipe. I had some tomato soup left over so I used it as tomato base for this subji. Soup makes gravy thick, tangy, and it also gives rich color to the gravy. You can use canned tomato soup as well. You just have to trust me on this one if you haven't tasted these butter beans and black beans with Indian flavor, it is simply superb.
- 1 can Butter Beans, drained and rinsed
- 1 can Black Beans, drained and rinsed
- 1 tsp Cracked Fenugreek Seeds
- 1 cup Tomato Soup
- 1 tsp Cayanne Pepper
- 1 tsp Roasted Cumin powder
- 1 tbsp Olive Oil
- 1/2 tsp Cumin Seeds
- 1/2 tsp Garam Masala
- 1/4 tsp Turmeric Powder
- 1/4 tsp Ginger, grated
- 1/4 tsp Hing
- 3/4 cup Water
- 6-8 Curry Leaves
- Salt to taste
- Lemon Juice to taste
- Cilantro, chopped
1. Heat oil in sauce pan, add cumin seeds, cracked fenugreek seeds.
2. When it begins to splutter, add hing, and the curry leaves. Add ginger and saute for a minute.
3. Now add tomato soup, drained and rinsed beans, cayenne pepper, cumin powder, mix well and cook for 2 minutes.
4. Add water, garam masala, and salt. Bring it to boil, cover with lid, and cook for another 5 minutes on medium heat.
5. Add lemon juice, and chopped cilantro.
6. Serve with roti, paratha, or with rice.
This is my entry to Complete My Thali (CMT)-Kathol co-hosting by Lakshmi, started by Jagruti.
and MLLA-32nd Edition hosted by Sandhyastarted by Susan of The Well Seasoned Cook