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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 4 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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