Creamy beans

Name: Creamy beans
Yield: 3 servings
Cuisine: Accompaniment
Ingredients: 1.00 onion sliced into rings; 2.00 garlic cloves, crushed; 1.00 green pepper diced; oil; 100.00 g carrots peeled, thinly sliced and cooked; 840.00 g haricot beans or butter beans; 410.00 g peas frozen, drained; 125.00 ml evaporated milk; 5.00 ml ginger ground; 5.00 ml oregano; sea salt and freshly ground black pepper; cornflour mixed with water

3 servings

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Pulses

By Food24 November 03 2009

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Ingredients (12)

1.00	onion — sliced into rings
2.00	garlic — cloves, crushed
1.00	green pepper — diced
	oil
100.00 g	carrots — peeled, thinly sliced and cooked
840.00 g	haricot beans — or butter beans
410.00 g	peas — frozen, drained
125.00 ml	evaporated milk
5.00 ml	ginger — ground
5.00 ml	oregano
	sea salt and freshly ground black pepper
	cornflour — mixed with water

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Method:

Sauté the onion, garlic and green pepper in a little oil till soft. Add the carrots and stir-fry for about one minute. Add the beans, peas and milk and flavour with ginger, origanum and salt and pepper to taste. Bring to the boil, stirring occasionally. Add the cornflour paste and simmer till the sauce thickens slightly. Use more cornflour if necessary.
Serve with rice.
Serves 2-3.