3tbsp vegetable oil
1 onion, finely chopped
½ tsp ground turmeric
400g butter beans, drained and rinsed
300ml vegetable stock
6 spring onions, thinly sliced
2 red chillies, thinly sliced
Heat the oil in a wok over a medium heat and sauté the onion until translucent.
Add the turmeric powder and sauté for a minute, stirring well. Add the butter beans, stock and salt to taste.
Bring to the boil, then simmer for 10 minutes, until the beans are heated through.
Garnish with the sliced spring onions and serve.