Butter Bean Salona: Emirati-Style Bean and Vegetable Stew
with Vermicelli Rice
Inspired by the Emirati classic. This stew brings together beans and vegetables in a rich, aromatic tomato base.
Cals 661 · Prot 27 · Carbs 134 · Fat 2
Family Friendly
Vegan
45 min
Inspired by the Emirati classic. This stew brings together beans and vegetables in a rich, aromatic tomato base.
Cals 661 · Prot 27 · Carbs 134 · Fat 2
Family Friendly
Vegan
Ingredients
Stew
Red onion
1 Piece
Potatoes
150 Grams
Carrot
1 Piece
Small zucchini
1 Piece
Dried lemon
1 Piece
Olive oil
0.5 Tbsp
Ginger garlic paste
15 Grams
Tomato paste
30 Grams
Arabic mix masala
4 Grams
Fenugreek leaves
2 Grams
Turmeric powder
2 Grams
Cardamom pods
4 Piece
Tomato passata
200 Grams
Vegetable stock cube
15*
1 Piece
Water
400 ML
Butter beans
240 Grams
Fresh coriander
30 Grams
Rice
Long grain rice
150 Grams
Vegetable oil
1 Tbsp
Vermicelli
10*11*
20 Grams
Water
300 ML
Salt
0.5 Tsp
Salad
Lemon
1 Piece
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Romaine lettuce
200 Grams
Sumac
2 Grams
Allergens
*15 Celery, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2771 / 661 |
| Fats (g) | 2.2 |
| of which saturated (g) | 0.1 |
| Carbohydrates (g) | 134 |
| of which sugars (g) | 19.9 |
| Fibers (g) | 22.5 |
| Proteins (g) | 26.6 |
| Salt (g) | 2.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely chop the onion.
- Peel and chop the potatoes into bite-sized pieces.
- Peel and chop the carrot into half moon pieces.
- Chop the zucchini into half moon pieces.
- Pierce the dried lemon all around with a fork.
Tip! Hold the dried lemon tight with one hand and using a fork carefully pierce it all around.
2 Start stew
- Heat a pan over a medium high heat with a drizzle of oil.
- Once hot, add the onion and fry for 5 min.
- Add the ginger garlic paste, tomato paste, arabic masala, fenugreek, turmeric, cardamom and dried lemon to the pan.
- Cook for 30 sec until fragrant.
- Next, add the potatoes, carrot, tomato passata, stock cube and measured water.
- Lower the heat, cover and simmer for 15-18 mins, until the potatoes and carrots have softened.
3 Make vermicelli rice
- Meanwhile, rinse and drain the rice in a sieve or colander.
- Heat a pot over medium heat with the oil.
- Once hot, add the vermicelli to the pot.
- Toast the vermicelli until browned.
- Once browned, add the rice and mix well.
- Add the measured water with a pinch of salt and bring to a boil.
- Once boiling, reduce the heat to low and cover.
- Cook the rice for 10 min.
- After 10 min, turn the heat off and leave covered for a further 10 min to steam (do not remove the lid for the 10 min).
4 Finish stew
- Drain and rinse the butter beans.
- Finely chop the fresh coriander (stems as well).
- Add the butter beans, zucchini and coriander (saving some for garnish) to the stew.
- Mix well and cover again.
- Simmer for a further 7-10 min, until the veg and beans are tender.
Tip! Using a spoon, squeeze the dried lemon to release the juices. This will give an extra punch of flavour to the stew!
5 Make salad
- Meanwhile, slice the lemon into wedges.
- Chop the cucumber into quarter moon pieces.
- Chop the tomatoes into quarters.
- Chop the lettuce into bite-sized pieces.
- In a large bowl squeeze in the lemon juice, add the sumac.
- Mix well and add the cucumber, tomato and lettuce.
- Toss to coat in the dressing.
Tip! Toss the salad in the dressing just before serving. This will help prevent the salad going soggy.
6 Serve
- Divide the stew and rice among bowls and garnish with the reserved coriander.
- Serve with the salad on the side.
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