Butter Beans with Tomatoes and Green Peppers

8ozs 225g butter beans, cooked
2 onions, chopped
1 ozs 25 g vegan margarine
2 cloves garlic,crushed
2 green peppers, sliced
1 lb 450g tomaotes, skinned and chopped
1 Tblsp tomato puree
salt and pepper
Fry onions in margarine for 10 minutes. add garlic, peppers, tomatoes and tomato puree. Cook for 15 minutes stirring often. Add butter beans and season to taste. Cover and simmer for 10 minutes.
Serve with rice, noodles, bread, or boiled or jacketed potatoes.
Serves 4 people.
This dish 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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