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Butter Beans with Preserved Lemon, Chilli + Herb Oil
"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 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
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