Name: Spicy Apricot Beans on Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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

Spicy Apricot Beans on Rice

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Dinner

Cuisine High Fiber, Low Sodium, Mediterranean, Vegetarians

Servings People

Ingredients

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

Instructions

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.

NUTRITIONAL INFO

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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Spicy Apricot Beans on Rice