4 garlic cloves, finely chopped
2 mild red chillies, finely chopped
3 preserved lemons, skin only finely sliced, discard the salty insides – I used 3 x ¼ lemon wedges
1 tablespoon thyme, chopped
4 rosemary sprigs
1 ½ teaspoons coriander seeds
1 teaspoon flaked sea salt
1 tablespoon tomato paste
170ml extra virgin olive oil
3 x 420g cans butterbeans, drained
2 tomatoes, grated
Add all ingredients except butterbeans and tomatoes to a pot. Put on a low heat and leave to gently heat and infuse for approx. 25 minutes. You don’t want it to colour or fry at all, so keep a close eye on it. Then add the butterbeans and stir through the oil. Heat on a moderate heat for another five minutes or so. Remove from heat and set aside to infuse and deepen in flavour, at least 30 minutes or longer if time allows. You really want the Mediterranean flavours to infuse into the butterbeans. When ready to serve, pour onto a serving plate. Mix the grated tomatoes with a pinch of salt and pepper and then spoon over the top of the beans. Eat at room temperature with crusty bread to mop up the oil. Maybe some salty cheese on the side?
Recipe by Noor Murad (@noorishbynoor) Ottolenghi Test Kitchen
