A cosy, nourishing bowl that packs a punch in terms of flavour. The peanut butter, eggs and butter beans provide loads of protein to keep you fuller for longer. Batch-cook a load of the beans and slaw and thank yourself later.
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Serves
4
Lemongrass Stalk
Scotch Bonnet
Fresh Ginger
Garlic Clove
Tomato Purée
Water
Cooked Butter Beans
Dark Roast Peanut Butter
Egg
Toasted Sesame Seeds
Olive Oil
FOR THE SLAW:
Cabbage
Fresh Mint
Toasted Sesame Seeds
Apple Cider Vinegar
Olive Oil
Serves
4
Lemongrass Stalk
Scotch Bonnet
Fresh Ginger
Garlic Clove
Tomato Purée
Water
Cooked Butter Beans
Dark Roast Peanut Butter
Egg
Toasted Sesame Seeds
Olive Oil
FOR THE SLAW:
Cabbage
Fresh Mint
Toasted Sesame Seeds
Apple Cider Vinegar
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Trim and finely mince the lemongrass and scotch bonnet. Finely grate the garlic and ginger.
Step 2.
Heat a drizzle of olive oil in a large frying pan set over a medium-high heat. Add the lemongrass, ginger, garlic, scotch bonnet and tomato purée and fry for 3-4 mins until the tomato purée has darkened. Pour in the water, butter beans and their liquid and stir the peanut butter through. Bring the mixture to the boil, then lower the heat to low and leave to simmer until ready to serve. Before serving, taste and season with salt and pepper. Add a splash of more water if needed.
Step 3.
Meanwhile, bring a saucepan full of water to the boil. Once boiling, gently drop the eggs in and cook for 7 mins. Transfer to a bowl of ice water for a couple of minutes, before peeling them. Add the sesame onto a plate and gently roll the eggs in them until covered.
Step 4.
For the slaw, finely shred the cabbage and pick the mint leaves. Toss into a bowl with the vinegar, oil and sesame seeds. Season with salt and set aside.
Step 5.
To serve, spoon the beans into bowls. Halve the eggs and place on top of the beans along with some minty cabbage slaw.
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