
Butter Bean Recipes, Vegan, Vegetarian, White Bean Recipes -
Butter Beans with Preserved Lemon, Chilli + Herb Oil
Butter Beans with Preserved Lemon, Chilli + Herb Oil
Rated 4.0 stars by 26 users
Category
Starter
Servings
4
Prep Time
20 minutes
Cook Time
1 hour 5 minutes
Author:
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
Ingredients
-
5 garlic cloves, peeled + 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 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins)
Directions
For the full directions to this recipe, head to The Guardian Website
This recipe is from Shelf Love.
Photo creds: @naomiscookbookchallenge