Butter Beans with Apricots, Cinnamon and Almonds

4ozs 125g dried butter beans, soaked, cooked and drained
1 onion chopped
2 Tblsp oil
2 tsp cinnamon
4ozs 125g dried apricots, sliced
11/2 ozs 45g raisins
3/4pt 450mls water
1ozs 25g coconut cream
1 Tblsp lemon juice
salt and pepper
2ozs 50g almonds flaked and roasted
Fry onion in oil for 10 minutes. Stir in cinnamon and cook for a minute. Add beans, apricots, raisins and water. Bring to the boil, simmer covered for 20 minutes until apricots are tender. Add coconut cream, lemon juice and seasoning. Sprinkle almonds on top before serving.
Serve with rice and a salad.
Serves 4 but it can also be served as an accompaniment to a curry when it will serve 4-6 people.
It freezes well.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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