Fresh Garlicky Tomato Butter Beans + Rice

Wild garlic is a super easy plant to forage, often found in abundance in UK woodland from March to June. Here's a link to a guide on IDing the plant and some fun info: https://www.gardenersworld.com/how-to/grow-plants/how-to-use-wild-garlic/?srsltid=AfmBOor5h0IOM1uVFa0yy_60D5H7SbkariIdZiNvJ5M_PdoaRnD3kxRh

note: this recipe can be used without fresh garlic!

Servings: 3

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Protein (per serving): 15g

Fibre (per serving): 9.7g

Cost (per serving): £0.63

Vegan (plant-based protein)

Dairy-Free

Ingredients

• 1 tin of Butter Beans

• 2 gloves of garlic crushed

• 5 large garlic leaves and a couple of flowers (they're edible :))

• 1 large onion cut into ribbons

• 1 tin of plum tomatoes

• 1 tablespoon of honey or syrup

• 75g of rice pp

• 185g, drained weight, tin of garden peas

Instructions

1. Fry the crushed garlic and onion low and slow for 15 mins with some turmeric and salt to taste.

   
   

2. Put the rice on to boil.

3. Stir in a tin of plum/chopped tomatoes.

4. Add the tin of butter beans and freshly chopped garlic leaves (leaving a small amount to garnish), a tablespoon of honey and stir through.

5. Remove from the heat after 3 mins and plate up with the rice and garnish with fresh garlic.

6. Heat up the peas and serve on the side.