butter beans with preserved lemon, chile, and herb oil

Name: butter beans with preserved lemon, chile, and herb oil
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Moroccan, African
Ingredients: “5 garlic cloves, finely chopped; 2 small Fresno chiles, finely chopped, seeds and all (3 tbsp/30g); 1 tbsp coriander seeds, finely crushed with a mortar and pestle; 3 preserved lemons (3 oz/80g), inner parts discarded and skin finely sliced (¼ cup/45g)”; “1½ tbsp roughly chopped thyme leaves; 4 rosemary sprigs; 1 tbsp tomato paste; ¾ cup/180ml olive oil; 25 oz/700g canned or jarred butter beans (lima beans) (we like the Brindisa brand), drained (19 oz/550g); 2 large vine tomatoes (8 oz/220g), roughly grated (this page) and skins discarded (⅔ cup/120g)”

3 steps

Prep:20minCook:40min

Make it your own: – Swap out the butter beans for cannellini beans or chickpeas.

Updated at: Thu, 17 Aug 2023 00:22:28 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories415.6 kcal (21%)

Total Fat36.1 g (52%)

Carbs17.6 g (7%)

Sugars2.7 g (3%)

Protein5.9 g (12%)

Sodium210.7 mg (11%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

5garlic cloves

finely chopped

30gFresno chiles

small, finely chopped, seeds and all

1 Tbspcoriander seeds

finely crushed with a mortar and pestle

80gpreserved lemons

inner parts discarded and skin finely sliced

1 ½ Tbspthyme leaves

roughly chopped

4 sprigsrosemary

1 Tbsptomato paste

¾ cupolive oil

700gbutter beans

canned or jarred, lima beans, we like the Brindisa brand, drained

220gvine tomatoes

large, roughly grated, this page, and skins discarded, 2/3 cup

Instructions

Step 1

Put the first eight ingredients and 1¼ teaspoons of flaked salt into a medium sauté pan on medium-low heat and stir everything together. Heat gently for 25 minutes, or until very fragrant but not at all browned. If the oil gets too hot, turn the heat down to low. Stir in the butter beans, then turn the heat up to medium and cook for 10 minutes. Remove from the heat and allow to infuse for at least 1 hour, or longer if time allows.

Step 2

Meanwhile, mix the grated tomato with ¼ teaspoon of flaked sea salt and a good grind of pepper.

Step 3

To serve, pour the butter bean mixture into a shallow bowl and spoon the grated tomato over the top, mixing it in in places.