Food Recipes, Pulses-Legumes, Veggies, Salads & Pulses-Legumes
Butter Beans with Eggplants
[featured-images]Softened starchy and buttery giant beans with melt-in-your-mouth eggplants, are packed with rich flavour from the veggies and the tomatoes, make up a great meal on its own or as a side dish for a Sunday lunch.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Butter Beans with Eggplants
Servings: 5 People
Ingredients
- 500 g Butter Beans , giant beans (fasolia gigantes)
- 4 Large Eggplants , cut in 3cm cubes
- 2 Medium Yellow Onions , halved and sliced
- 2 Carrots , quartered lengthwise and sliced
- 1 Stalk Celery , halved lengthwise and sliced
- 4 tbsp fresh Parsley , chopped
- 400 ml Tomato Pulp , canned
- 2 Bay Leaves
- 1 tsp All-Spice , ground
- 100 ml EVOO , Extra Virgin Olive Oil
- Water
- 1 ½ tsp Fine Sea Salt
- 1 tsp Freshly Ground Black Pepper
Instructions
- From previous night soak the butter beans in water along with 1 tbsp of baking soda, the water to be at least 4 cm above the butter beans as the butter beans increase their volume quite rapidly. Add more water if needed.
- Next day rinse the butter beans with water and add them into a pressure cooker along with the onions, carrots celery, tomato pulp, bay leaves and the oil. Top up with water making sure everything is fully submerged and for the level of the water to be 1cm above the ingredients.
- Tightly close the pressure cooker, place on high fire. When it starts steaming, reduce the heat to low and cook for 40’.
- Carefully open the cooker and add the eggplants and the all-spice, once again making sure that they are fully submerged but just at level, so if needed add a bit of water.
- Tightly close again the pressure cooker, place on high fire. When it starts steaming, reduce the heat to low and cook for 15’.
- Carefully open the cooker, add the parsley along with the salt and pepper, mix gently and serve.
