https://www.theguardian.com/food/2020/oct/17/from-dal-to-butter-beans-yotam-ottolenghi-legumes-recipes?CMP=Share_iOSApp_Other
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.
Prep 20 min
Cook 40 min
Infuse 1 hr+
Serves 4 as a meze
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 and skin finely sliced (45g)
1½ tbsp picked thyme leaves, roughly chopped
4 rosemary sprigs
1 tbsp tomato paste
175ml olive oil
Flaked sea salt and black pepper
1 x 700g jar good-quality large butter beans, drained (550g net weight) – I like the El Navarrico brand
2 large vine tomatoes (220g), roughly grated and skins discarded (120g)
Put the first eight ingredients and a quarter-teaspoon of flaked salt in a medium saute pan on a medium-low heat. Stir everything together and heat gently for 25 minutes, until very fragrant but not at all coloured (if the oil gets too hot, turn the heat down low).
Stir in the butter beans, turn the heat up to medium and cook for 10 minutes, until the oil just starts to bubble. Turn off the heat and leave to infuse for at least an hour, and preferably overnight.
Meanwhile, mix the grated tomato with half a teaspoon of flaked salt and a good grind of pepper.
Pour the butter bean mixture into a shallow bowl, spoon over the grated tomato, mixing it in a little in places, and serve at room temperature.
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