Written by Tomsmum

* 200g dried butter beans
* 1 onion
* Clove of garlic
* tsp each of ground cumin, tumeric
* 1/4 teaspoon chilli powder
* tin chopped tomatoes
* 500g potatoes
* 2/3 bayleaves
* Courgette

Soak 200g of butterbeans over night, rinse and boil for an hour and a half until soft. Drain them and keep the water. Chop 1 onion and fry in olive oil until soft. Add a crushed clove of garlic and fry for another minute. Then add a heaped teaspoon each of ground cumin and turmeric and a quarter of a teaspoon of chilli powder. Fry for a minute or two and then add a tin of chopped tomatoes. Simmer for a while and add 500g potatoes chopped into small cubes and enough of the butterbean water to cover. Add 2 or 3 bayleaves and a little salt if required. Simmer until the potatoes are nearly cooked, then add the butterbeans and a courgette chopped into cubes. Cook for another few minutes and thicken if required.