1 Carton or Tin of Organic Butter (Lima) beans (easier to digest than dried) retain half the fluid.
2-3 x tbsp of organic tomato puree (or can use passata without the bean fluid)
1 heaped tsp of turmeric spice
Splash of olive oil
A little water
Pinch of chilli flakes or cayenne pepper
Pinch of pink salt
Handful of Fresh organic watercress for garnish.
Strain half the fluid from the butter beans add to pan on low heat. Add tomato puree, splash of olive oil, stir in, add the turmeric, chilli flakes or cayenne and seasoning. Stir until heated through but not over cooked. Option: add young spinach leaves and stir until wilted.
Serve with watercress.
If you want to make a more substantial lunch, toast some home-made brown
Rice and Gram Flour flaxseed bread - see recipe on this blog
Option: poached or slow fried egg
Use chopped red or white onion, red peppers softened with cooking,
then add the butterbean and rest of ingredients