Spicy Apricot Beans on Rice


  • 2 medium onions, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp finely chopped fresh ginger
  • 2 Tbsp polyunsaturated oil
  • 1 tsp ground turmeric
  • 1/2 tsp ground chillies or chilli powder
  • 3 medium ripe tomatoes, peeled and chopped
  • 2 Tbsp finely chopped mint
  • 1 tsp garam masala
  • 3 1/2 oz dried apricots, chopped
  • 2 Tbsp lemon juice
  • 9 1/2 oz dried haricot, lima or butter beans
  • 4 cup hot, cooked, short grain rice


 Place beans in a saucepan, cover with hot water, bring to boil and boil for 2 minutes. Remove from heat and leave in liquid for 1 hour. Return to heat and cook gently until tender. Drain, reserving 3/4 cup of cooking liquid.

Saute onions, garlic and ginger in the oil until soft. Add turmeric, chillies, tomatoes and mint; add beans, stir over gentle heat for 5 minutes.

Add the reserved liquid and cook gently until tomatoes are soft.

Stir in garam masala, apricots and lemon juice, simmer for 7 minutes. Serve on cooked rice.

Servings: 4

Values per serving:
Calories: 565, Total Fat: 12.5 g
Fiber: 18 g

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