Butter Beans with Preserved Lemon, Chilli + Herb Oil

Yotam Ottolenghi

"These are inspired by the flavours of the Mediterranean. They intensify with time, so ideally make them a day ahead, so everything sits together overnight. Once made, the beans will keep in a sealed container in the fridge for up to three days. Try to use good-quality, jarred butter beans: they’ll make a world of difference. Serve with crusty bread to mop it all up."

Yotam Ottolenghi

Feeds: 4

Takes: 1.5 hours

Ingredients

5 garlic cloves, peeled and finely chopped
2 mild red chillies, finely chopped, seeds and all (30g net weight)
1 tbsp coriander seeds, finely crushed in a mortar
3 preserved lemons(80g), inner parts discarded + skin finely sliced (45g)
1½ tbsp picked thyme leaves, roughly chopped
4 rosemary sprigs
4 rosemary sprigs
175ml olive oil
2 large vine tomatoes (220g), roughly grated and skins discarded (120g)
1 jar of Queen Butter Beans - drained

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.