Bellringers Beans


This is an English dish with Indian tendencies.

Serve with poppadoms and chutneys and maybe a rice if folks are hungry.

This recipe contains the following types of ingredient: plants and fungi.


150 gm dry weight
Suma butter beans
100 ml
sunflower oil
5 ml
cumin seeds
large onion
100 gm
sesame seeds
15 ml
ground coriander
14 oz can
chopped tomatoes
to taste
salt and fresh ground FAIRTRADE black pepper
10 ml
FAIRTRADE raw cane sugar
5 ml
chilli powder
5 ml
FAIRTRADE turmeric
chopped fresh coriander to garnish



Soak the dried beans overnight and cook the beans in the ususal way.

Skin the onion and chop fairly small.

Grind the sesame seeds either in a coffee grinder or with a pestle and mortar.

Measure out all of the other ingredients.

Quarter the lemon.


Heat the oil in a saucepan and fry the cumin seeds until they start to pop.

Add the onion and fry until translucent.

Add the ground sesame seeds and fry for 3 minutes approx.

Add the ground coriander and fry for a minute.

Stir in the tomatoes, salt, pepper, sugar, chili powder, and turmeric.

Mix well and cook for another 2 to 3 minutes.

Add the beans and stir gently to ensure the beans are well coated.

To serve

Turn into a serving dish and sprinkle with fresh chopped green herbs to garnish.

Serve with condiments and a lemon quarter for squeezing.


Cheat, and open a can of pre-cooked beans.

If you are good with chili, use chopped fresh green chili and add to the onion.

For a little more aroma, add a chopped clove of garlic to the onion.