I've managed to buy a hard-to-find local variety of lima bean (also known as butter beans), called the hereboontjie. It's a broad, flat, dried white bean, and it's particularly creamy and thin-skinned. At the request of a friend, I want to plan a themed menu celebrating this bean. It's winter here in South Africa at the moment, so a simple, seasonal menu which uses it in different ways i what I'm after. This a casual meal, not a dinner party.
Here's what I'm thinking so far:
roast garlic and bean dip, baked with breadcrumbs, served with toasted pita wedges and maybe some baby veg for dipping
Hereboontjie and waterblommetjie soup (waterblommetjies are an indigenous marsh flower available at the moment, used in soups and stews) - this would be brothy, with bean pot liquor as the base, rather than a puree soup
main course (?) with sousboontjies (traditional side dish, cooked beans in a light sweet-sour sauce, served at room temperature)
Not sure if I could incorporate the beans in another way into the main course, or if that would even be desirable (bean overload? less is more?). And I'm not sure what to do as the main course. I thought a baked fish dish, with a creamy mashed potato crust, but since sousboontjies are used to cut rich dishes, perhaps a roast pork belly or something like braised lamb shanks would be more appropriate?
Dessert's still undecided. Apple and prune clafoutis with greek yoghurt? Ice cream and chocolate sauce? Creme caramel? Prob should be something light...
All suggestions welcomed!
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