Curried Butter Beans are a warm and comforting dish that’s packed with flavor! These creamy beans are cooked in a tasty curry sauce, making them both hearty and delicious.
Making this dish is super easy! I love to serve it with rice or bread, and it always gets rave reviews from family and friends. You’ll want seconds, trust me! 😄
Key Ingredients & Substitutions
Butter Beans: These creamy beans are the star of the dish. Dried butter beans need soaking and cooking, but canned ones save time! You can also use other beans like cannellini or great northern beans for a similar effect.
Vegetable Oil or Ghee: I prefer ghee for its rich flavor, but any neutral oil will work. If you’re dairy-free, stick with oil. Coconut oil is a nice alternative that adds a subtle sweetness.
Onion, Garlic, and Ginger: These aromatic ingredients create a lovely base for your curry. Yellow or red onions are great, but if you’re in a pinch, shallots work well too.
Curry Powder: This is an essential ingredient for flavor. You can mix your own using turmeric, cumin, coriander, and paprika for a fresh blend! There are many curry powders available, so choose one that suits your taste preference.
Fresh Cilantro: This bright herb adds freshness to your dish. If you’re not a fan, try parsley or a squeeze of lime for a different twist!
How Do I Achieve the Best Flavor in My Spices?
To get the most flavor from your spices, it’s important to toast them! Cook them briefly in the oil after sautéing the onions. This helps release their natural oils and enhances their aromatic qualities.
- Heat the oil first, then add onions and cook until soft.
- When the garlic and ginger go in, keep the heat medium to avoid burning them.
- Add spices and keep stirring for about 30 seconds to a minute until fragrant.
By following these steps, your curry will be packed with flavor and everyone will want your secret!
Curried Butter Beans
Ingredients You’ll Need:
For the Dish:
- 2 cups dried butter beans (or 3 cups cooked/canned butter beans, drained and rinsed)
- 2 tbsp vegetable oil or ghee
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 inch piece of ginger, grated
- 1-2 fresh green chilies, finely chopped (optional, adjust to taste)
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 medium tomato, finely chopped (or 1/2 cup canned chopped tomatoes)
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup water or vegetable broth (add more if needed)
- Fresh cilantro (coriander) leaves, chopped for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and around 45-60 minutes if you’re using dried butter beans (including cooking time). If you’re using canned beans, the entire dish will take roughly 25-30 minutes to prepare. Simple and quick!
Step-by-Step Instructions:
1. Preparing the Butter Beans:
If you’re using dried butter beans, soak them in plenty of water overnight. The next day, drain, rinse, and cook them in fresh water for about 45-60 minutes until tender. Once done, drain and set aside. If you’re using canned butter beans, just rinse and drain them.
2. Sautéing Aromatics:
In a large skillet or frying pan, heat the vegetable oil or ghee over medium heat. Once hot, add the finely chopped onion. Sauté for about 5-7 minutes until they turn translucent and soft. This step helps build the flavor base for your curry.
3. Adding Flavor:
Stir in the minced garlic, grated ginger, and green chilies (if you’re using them). Cook the mixture for another 1-2 minutes until everything is fragrant and the onions are a light golden color.
4. Toasting the Spices:
Next, add the curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper (if you want some heat). Stir continuously for about 1 minute to toast the spices without burning them – this will enhance their flavors!
5. Creating the Sauce:
Now, mix in the chopped tomato. Cook everything together until the tomato softens and the mixture becomes slightly saucy, which should take around 5 minutes.
6. Combining the Ingredients:
Add the cooked butter beans to the pan, gently stirring to coat them evenly in the curry sauce.
7. Simmering:
Pour in the water or vegetable broth. Stir well and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing the flavors to meld and the sauce to thicken a little. If it becomes too thick, feel free to add a little more water or broth.
8. Final Seasoning:
Season your dish with salt and freshly ground black pepper to your taste. Give it a final stir!
9. Garnishing:
Before serving, garnish with freshly chopped cilantro leaves. This adds a wonderful fresh touch!
Serve your Curried Butter Beans hot, and enjoy with steamed basmati rice, naan, or flatbread. They’re not only delicious but also nutritious!
Can I Use Canned Butter Beans Instead of Dried?
Absolutely! Canned butter beans are a great time-saver. Just drain and rinse them before adding to the recipe. You can skip the soaking and cooking step entirely!
What If I Don’t Have All the Spices?
No problem! While the specific spices add unique flavors, you can use curry powder alone for a simpler version. Alternatively, a store-bought curry paste can work well too. Just adjust the quantity to your taste!
Can I Make This Recipe Vegan?
Yes, this recipe is naturally vegan since it uses vegetable oil. Just ensure to check that your curry powder doesn’t contain any non-vegan additives, and you’re good to go!
How Do I Store Leftover Curried Butter Beans?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave when you’re ready to enjoy them again!