Moroccan Butter Beans

This dish is warming and rich – it can be eaten hot or cold so it’s perfect all year round

vegan moroccan butter beans

recipe produces 3 large servings


  • 1 tin butter beans
  • 1 chopped courgette
  • 2 grated carrots
  • 500g passatta
  • 1 tbsp mushroom ketchup
  • 4 dried apricots – halved
  • 8 whole pitted dates (give them a squish to make sure they really are stone free)
  • handful of raisins (optional)
  • 1 tsp each of dried ginger and basil
  • 1 tbsp smoked paprika
  • 1tsp hot paprika
  • ½ tsp cinnamon
  • salt and pepper to taste
  • 2 tbsp mint sauce


  1. Combine in a pot and cover;
  2. Cook at over med heat stirring occasionally until courgette cooked though – approx. 20 mins or put this in a slow cooker in the morning and leave it set to low

**Serve on Lemon & Poppy Seed Couscous which is super simple to make

  • Per person mix 100g dried couscous with 1tsp poppyseed in a bowl
  • Then add 1tbsp lemon juice and pour boiling water over mixture until it is approx. 2 cm above the top of the couscous.
  • Cover, wait until all the water is absorbed and then it’s ready to eat.


By Denyse King