The secret to these beans is not to rush cooking the onions. You want them to be perfectly caramelised and slightly crisp.
Curried Butterbeans with Spinach – Adapted from The LA Times.
1 onion, chopped finely
2 tblspn olive oil
1/2 tspn turmeric
1/2 tspn powdered cumin
1/2 tspn powdered coriander
1/4 tspn chilli powder
1/4 tspn salt
400g tin of butterbeans (drained)
2 handfuls of spinach, shredded
Handful of coriander, chopped
Juice of 1/2 a lemon
- Heat the oil over a med-high heat. Add the onion and cook for 10 mins or so until the onions are dark golden and slightly crispy.
- Add the spices and salt to the onions and cook for another minutes before adding the beans. Stir gently but well until the beans are evenly coated in the spices.
- Stir in the lemon juice, spinach and coriander. Put a lid on the pan and remove from the heat. The spinach will partially wilt in the heat.
- Best served at room temperature.