Ingredients

Method

• 3 x 400 g cans butter beans , drained and rinsed (or 400 g dried beans, soaked overnight)
• 3 cups vegetable stock
• 2 bay leaves
• 2 roasted garlic cloves, smashed
For the confit tomatoes:
• 400 g cherry tomatoes
• 4 garlic cloves, sliced
• 2 fresh thyme sprigs
• ½ cup olive oil
• sea salt and freshly ground black pepper, to taste
For the red pepper atchar:
• 2 T mustard oil (or use vegetable oil
• 1 t mustard seeds
• 1 t cumin seeds
• 1 small onion, finely sliced
• 2–3 green chillies, slit or sliced
• 1 t ground turmeric
• ½ t smoked paprika (optional)
• 2 T white vinegar
• 1 T sugar
• salt, to taste
• 2 large red peppers, charred, peeled and diced

Method

Ingredients

1. If using dried beans, place the soaked beans in a saucepan with the stock, bay leaves and garlic. Simmer gently until tender, about 1–1½ hours. Drain, season lightly with salt, and set aside. If using canned beans, heat gently in the stock with the bay leaves and garlic for 10 minutes, then drain.

2. To make the confit tomatoes, preheat the oven to 140°C. Arrange the tomatoes in a baking dish with the garlic and thyme. Pour over the olive oil, season lightly, then roast for 45–60 minutes until the tomatoes are soft, wrinkled and sweet.

3. To make the red pepper atchar, heat the mustard oil in a pan until just smoking, then reduce the heat. Add the mustard and cumin seeds and fry until they pop.

4. Add the onion and chillies and sauté until softened. Stir in the turmeric, paprika, vinegar, sugar and salt. Add the red pepper and cook gently for 5–7 minutes until the flavours meld and a light pickle develops.

5. To serve, place the butter beans in a large bowl and spoon over the confit tomatoes with some of their oil. Swirl through the atchar. Adjust the seasoning if necessary

Find more beans recipes here

Productions: Khanya Mzongwana
Photographer: Marijke Willems