A rather successful experiment from Olivia’s kitchen, and a super quick supper for 2.
2 medium-large sweet potatoes
1 chopped red onion
2 sticks celery
1 inch or more fresh ginger
2 cloves garlic, crushed
1 400g can butter beans (or equivalent of own-cooked)
1/2 teaspoon rock salt
Steamed seasonal greens to serve
- Chop the sweet potatoes into bite sized chunks and add to a pan. Just cover with water and bring to the boil.
- Add chopped celery, grated ginger, crushed garlic and salt and simmer until the sweet potato is just tender and most of the water has evaporated.
- Add the drained butter beans and warm through.
- Serve with a generous helping of steamed greens.