A deceptively simple dish that really does pack lots of flavour, without even a hint of meat. If you can’t find butterbeans, use any other kind of canned beans. I serve this dish with cooked rice. It is worth making a larger batch when cooking rice and keeping leftovers in the fridge or freezer. To heat, place in a bowl with a loose lid on it (or a sandwich bag). Heat the rice and stir it with a fork. Be careful, the bowl will be very hot.
- 1 tsp sunflower oil
- 1 onion
- 100gr green beans
- 2 tbs oyster sauce
- 1 tsp fish sauce
- 1 tsp sambal
- 1 tbs water
- 110gr butterbeans from can, drained
- 125gr cooked rice
Serves 1 as part of the Budget Challenge
Peel the onion, cut it in half and slice into rings.
Heat the oil in a frying pan. Sweat the onions.
Cut the tips from the beans and add them to the frying pan. Bake for about 3 minutes to brown them.
Combine the oyster sauce, fish sauce, sambal and water in a bowl. Stir well and pour it into the frying pan. Leave to simmer to thicken a bit, then add the butterbeans. Heat briefly and serve with rice.