Spicy Apricot Beans on Rice

Spicy Apricot Beans on Rice

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Cuisine High Fiber, Low Sodium, Mediterranean, Vegetarians
Servings 4 People


  • 250 g Dried Haricot Lima or butter beans
  • 2 pcs Medium Onions Finely chopped
  • 2 pcs cloves garlic Crushed
  • 2 Tsp Finely Chopped Fresh Ginger
  • 1 coating of olive oil spray
  • 1 Tsp Pinch Salt and Freshly Ground Pepper
  • 1/2 Tsp Ground Chillies or Chilli Powder
  • 3 pcs Medium Ripe Tomatoes Peeled and chopped
  • 2 Tbsp Finely Chopped Mint
  • 1 Tsp Garam Masala
  • 100 g Dried Apricots Chopped
  • 2 Tbsp lemon juice
  • 3 cups Hot, Cooked White Rice


  • Place beans in a saucepan, cover with hot water, bring to boil and boil for 2 minutes. Remove from heat and leave in liquid for 1 hour. Return to heat and cook gently until tender. Drain, reserving 3/4 cup of cooking liquid.
  • Spray a non-stick pan with the olive oil. Saute onions, garlic and ginger in the oil until soft. Add turmeric, chillies, tomatoes and mint, add beans, stir over gentle heat for 5 minutes.
  • Add the reserved liquid and cook gently until tomatoes are soft.
  • Stir in garam masala, apricots and lemon juice, simmer for 7 minutes. Serve on cooked Sunwhite Calrose rice.


Calories :494
Kilojoules :2066
Fat :1.9
Carbohydrate :102.3
Protein :19.7
Sodium :29
Saturated Fat :0.4
Fiber :16.4
Calcium :43
Sugar :25
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