OK, I've had to put my reading glasses on for this one....
Butter beans with sultanas
180g med-sized dried butter beans
3 tbs vegetable oil
1 tsp whole ajowan (ajwain) seeds
0.25 tsp ground tumeric
1/8 tsp cayenne pepper, or to taste
0.5 tsp salt, or to taste
2-4 tbs sultanas
2 tsp sugar, or to taste
1 tbs lemon juice, or more to taste
- Pick over the butter beans and wash them. Put them in a bowl and cover them with 750ml of water and soak for 20 hours. Drain
- Heat the oil in a heavy 3.5 litre pot over a med-high heat. When hot, put in the ajowan seeds and stir at once. Now put in the drained butter beans and turn the heat to a med-low. Add the tumeric, cayenne, salt, sultanas, sugar, and lemon juice. Stir to mix. Add 250ml water and bring to a simmer. Cover tightly and simmer very gently for 45 min. Check the beans every 10 min. If the water evaporates, add a tbs of hot water whenever needed. There should be no liquid left when the butter beans have finished cooking. Adjust seasonings. Serves 3-4.
-- Source: Eastern Vegetarian Cooking by Madhur Jaffrey
To eliminate soaking time use canned butter beans instead of dried.
If using canned butter beans, use the contents of 3 400ml cans washed and drained,