Butter Bean, Celery, Lemon and Parsley Ragout
Feeds x 6
This is one of my favourite salads that I’ve converted to a ragout for the colder weather.
Soak the butter beans overnight. Next day rinse.
Heat a tsp of ghee in a saucepan, add the whole spices to awaken their aroma,
then add the asafoetida and turmeric (to prevent them from burning), followed by the rinsed butter beans and enough water to cover and cook at a gentle simmer for roughly an hour (you need 350ml remaining at the end of the bean cooking time).
Meanwhile, heat a tsp of ghee and add 2 large pinches of rock salt, then add the onion, garlic & celery and gently sauté. When soft, but not brown, add the lemon zest and juice and the black pepper and chilli flakes. Set aside.
When the butter beans are cooked, ensure you have about 350 ml of the spiced cooking liquid remaining and add the onion mixture to the pot. Stir in the chopped parsley and warm everything up.
Enjoy as a soup, ragout with rice or as a side dish.
- 2 cups of dry butter beans = 4 cups cooked butter beans
(350 ml remaining broth after cooking)
- 1 tsp ghee
- 2 bay leaves
- Pinch each of :
- Whole Black mustard seeds
- Whole Fennel seeds
- Whole Cumin seeds
- Pinch Asafoetida/hing
- ½ tsp turmeric
- 1 tsp Ghee
- 2 large pinches of rock salt
- 3 celery sticks, cut into 1cm square pieces
- 1 large brown onion, chopped
- 2 garlic cloves, minced
- Zest of one lemon
- Juice of a lemon – 30g
- Handful of fresh chopped parsley leaves
- Salt and pepper to taste
- 1 tsp Gochugaru - Korean Red Pepper Chilli flakes(fabulous taste without the heat)