Butter beans with naan and rice: a protein-packed meal that’s finger-licking good. This butter bean dish is a vegetarian take on the well-known Indian butter chicken. Here, the chicken is replaced with beans. Paired with fresh herbs, naan, and fluffy rice, this is a real gem of a meal.
Butter beans with rice and naan
15 minutes
Vegetarian Butter Chicken
Butter chicken, also known as murgh makhani, originated in Delhi, India. The dish was created in the 1950s by the chefs at the famous Moti Mahal restaurant. They used leftover grilled chicken (tandoori chicken) and combined it with a creamy tomato sauce, butter, and spices to create a new, flavorful dish. Butter chicken has since become popular worldwide and is a symbol of the rich flavors of Indian cuisine.
Butter beans is a vegetarian version of the popular Indian dish butter chicken. Instead of chicken, beans (limabones or cannellini beans) are used, which offer a similar creamy and rich texture. The beans are cooked in a flavorful tomato sauce with butter and traditional Indian spices, just like the original dish. This allows vegetarians to enjoy the delicious flavors of butter chicken without using meat. Since the beans just need to be heated through—rather than cooked like chicken—this dish is ready in no time.
Butter beans with naan
The sauce for this delicious butter bean and naan dish is made with coconut milk, strained tomatoes, garam masala, and turmeric. I also add chili flakes, but you can use a fresh red chili pepper instead. Prefer it mild? Then just leave it out. You can serve this dish with just rice or just naan, but I love both!
What you need:
2
500 gr cannellini beans
120 grams of pandan rice
2 next to each other
15 grams of unsalted butter
150 ml strained tomatoes
200 ml creamy coconut milk
1 tbsp garam masala
1 tsp turmeric
1 tsp chili flakes
juice from the zest of 1 lime
fresh cilantro to taste
salt and pepper
What to do:
1
Bring a pot of water to a boil and cook the rice according to the instructions on the package. Heat the naan according to the instructions on the package as well.
2
Rinse the beans. Melt the butter in a pan and add the beans. Sauté for 1 minute, then add the garam masala, turmeric, and some salt and pepper. Sauté for another minute, then add the strained tomatoes and coconut milk. Bring to a boil, then reduce the heat to low. Let it simmer for 5 minutes.
3
Add the lime juice and zest, and blend. Add extra pepper, salt, or chili flakes to taste.
4
Divide the rice among the plates and spoon the butter beans on top. Garnish with the naan, fresh cilantro, and extra chili flakes.
5
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
