Heat the oil in a non-stick pan over a medium heat and fry the onions for 8 minutes until softened. Add the ginger, garlic and chilli, and cook dinner dinner for a few minutes further. Measure 300ml of the liquid from the cans of butter beans proper right into a jug, and mix inside the bouillon powder to make a stock (don’t concern if it’s thick or lumpy as it may dissolve inside the pan as a result of it cooks).