Butter Bean Marsala

Caption of Butter Bean Marsala. Image by Edward Daniel (c).

Edward Daniel Butter Bean Marsala has a much softer expansive taste to it. Rich in flavours and aromas, I use Indian gooseberry (amla) to give… Recipes Butter Bean Marsala European #

Serves: 4 Prep Time: 20 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

100g butter beans
1 medium red onion, sliced
3tbs olive oil
1 Indian gooseberry (amla)
1tbs mango powder
1tbs cumin seeds
1tbs turmeric powder
1tsp asafoetida
1tbs mint (dried), chopped
1/2 paprika powder
1 inch ginger, minced
2 cloves of garlic, minced
175ml retained butter bean water
200g tomatoes, chopped
1tsp garam marsala (you can find my own homemade garam marsala recipe here - https://www.ethivegan.com/recipe-garam-marsala-vegan-glutenfree-paleo/)
Pinch of Kashmiri chili’s

Instructions

Soak the butter beans in filtered water overnight. Drain and place in a pressure cook with fresh filtered water. Pressure cook for 30 minutes. Drain the butter beans but retain the water for later.
Make the marsala by sautéing the onion in oil over a medium heat. As it turns translucent add in the Indian gooseberry, mango powder, cumin, turmeric, asafoetida, paprika, ginger, garlic. Add in about 30ml of the retained butter bean water to make a paste. Continue stirring.
Add in the tomatoes. A rich sauce should start developing.
Add in the butter and cook for at best a further 5 minutes.
Remove from heat and place in a serving dish. Sprinkle on top the garam marsala. Add Kashmiri chili – each to their own.
Serve with yogurt, coriander leaves and some Indian bread.