Recipe Credit by Chef Yaseen Mowzer @foodcouturecpt

INGREDIENTS

• 3 medium red onions (sliced)
• 3-4 garlic cloves (diced)
• 1 tin (410g) butter beans
• 2 tbsp Smoked paprika
• 1 tsp salt
• 1tsp mixed dried herbs
• 125 ml vegetable stock
• 125 ml fresh cream (extra 30ml for garnish)
• ½ tsp freshly ground black pepper
• 4 tbsp olive oil
• ½ lemon (juice)

METHOD

Sauté onions in oil on medium heat for 30-40 mins until soft and caramelised (stirring occasionally to not burn). Add in the garlic, paprika, black pepper, dried herbs, salt and tomato paste and allow to cook for 1 minute. Deglaze the pan with the veg stock, then add in the beans along with its liquid and allow to simmer for 1-2 minutes. Add in the cream and stir. Then add in the lemon juice and stir. Once cooked, garnish with a drizzle of cream and some extra dried herbs, then serve with bread/, rice and or naan and enjoy.