This butter bean dish is very popular as an appetizer on the island. I also like it served as a side with grilled fresh fish or meats. As well as using garlic which is one of the main ingredients, I have also used tulbaghia which has a lot of flavor and leaves no bad breath!, also used in a recipe here. The flowers are also edible but do remember just a few, do not overdo it.
And for the butter beans with garlic and parsley you will need :
200g dried Butterbeans
4 medium cloves garlic, peeled
a handful of parsley leaves
5 tablespoons good olive oil, adjust according to preference
A squeeze of lemon juice
Salt and Pepper
6 strands tulbaghia
Soak the dried butter beans overnight.
Rinse a few times and drain off the excess water.
Immerse in cold water in a saucepan.
Once the water starts to boil, simmer for 45 minutes.
Remove from heat and drain the water.
Chop the fresh parsley. Add to butter beans. Mix gently.
Chop the fresh garlic and 6 strands of tulbaghia. Keep flowers aside.
Add to butter beans and mix in gently.
Add the olive oil.
Season with salt and pepper.
Decorate with some tulbaghia petals.
This dish can be stored in an airtight container in the fridge for 3 days.