Bring to a boil, then simmer gently for between 45 minutes and an hour, skimming off any impurities and checking the texture of the beans every 20 minutes or so, until completely soft. Serves four.ģ00g dried butterbeans, soaked overnight in plenty of water and 1 tsp bicarbonate of soda 1 garlic clove, peeled and thinly sliced 200ml olive oil 1 small preserved lemon, skin and flesh finely chopped, seeds discarded 1 tbsp lemon juice, plus 2 tsp to serve Flaky sea salt and black pepper 500g padrón peppers ¼ tsp each cumin, caraway and coriander seeds, all lightly toasted and roughly crushedįor the jalapeño sauce 35g coriander leaves, roughly chopped 15g parsley leaves, roughly chopped 2 jalapeño chillies, deseeded and roughly chopped ½ tsp cumin seeds, lightly toasted and roughly ground ¼ tsp caraway seeds, lightly toasted and roughly ground ⅛ tsp caster sugar 1 garlic clove, peeled and crushed 2 tbsp olive oilĭrain the beans, put them in a large saucepan and cover with plenty of fresh water. Butterbean mash with padrón peppers and jalapeño sauceīean purees are a comforting way to start any meal. The rewards are more than worth the extra time. (I often add a teaspoon of bicarbonate of soda to the soaking water, too, because it helps soften the skins and so cuts down on cooking time.)Īs with so many things in the kitchen, cooking with dried beans is just a case of a little organisation. When it comes to butterbeans, however, things are complicated by the fact that the time they take to cook can vary hugely from batch to batch – it all depends on how old and what size they are – so test every 20 minutes or so. And if you want them whole but nice and soft, that’s a different cooking time again. If, on the other hand, you want them whole but with a bite – for a salad, say – just take them off the heat sooner. If you want very soft and yielding beans, for example for crushing or blitzing into a dip, spread or soup, cook them almost to the point of collapse. It means you can cook the beans just as you need them for a particular dish canned beans don’t give you anywhere near the same control, because they’re already cooked and soft (though that’s not to say I don’t resort to tinned beans when the occasion demands). The advantages of starting out with dried beans, however, I do understand. To be honest, it’s not a frustration I fully understand: apart from the need to think ahead, the effort required to run a tap over some dried beans in a pan is no more than the effort required to open a few cans of the pre-cooked variety. Spoon the dip onto toast or crostini and top with the salsa verde.Asking people to soak beans overnight in cold water often gets me into, well, hot water. Sprinkle the lemony white bean dip with the crispy capers.Using a slotted spoon, remove the capers and put on kitchen towel Depending on how dry your capers are, they may need a bit longer for the pickling liquor to burn off. Drain 1-2 tablespoons of capers and pat dry (this ensures they don’t splatter everywhere!) and cook for 4-5 minutes, stirring occasionally. In a frying pan, heat 2 tablespoons over a medium heat. Sprinkle the crispy sage leaves onto the lemony, white bean dip and drizzle with the remaining sage oil.Once crispy, remove the sage leaves from the pan and place onto a paper tow Add 10-12 sage leaves and fry until crispy, roughly 2-3 minutes. In a small frying pan, heat 2 tablespoons of olive oil over medium heat. Spoon the dip onto a plate and choose your accessory below to dress with:. Once hot, remove from the heat and stir through the lemon juice to taste. If the mixture is too thick and is catching the bottom of the pan, add the bean stock. If serving warm, now is the time to spoon this into the saucepan on a medium heat to warm up.Add a tablespoon of bean stock if you need to loosen it. Add the lemon juice to the mixture and blitz until you reach a smooth consistency. Drain the beans, reserving 2 tablespoons of their bean stockĪdd the beans to a blender or food processor with the crushed garlic and olive oil and lemon zest.
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