Wednesday, July 20, 2016

2 Butter bean

In a large pan, heat the oil and add the shallots, carrots and onion. Gently sweat, stirring, until soft but not coloured. Add tomatoes and slowly cook for 15 mins. Add the beans, reduce the heat to nearly nothing and warm through. Taste, season, then stir in the parsley. Serve with harissa.














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