Butter beans with urfa chilli butter
Simple Too, p. 18
This dish is for all the butter addicts, with the word even appearing twice in the title. The beans become so creamy and buttery that you’ll want to spoon them straight on to toast with nothing else. Still, they pair very well with Kat’s feta frittata (p. 21) as part of a brunch, or with a selection of mezze from the snack chapter (p. 34). Ingredients note: The rest of the jar of biber salçası can be used in any recipe (in this book but also in general) that calls for regular tomato paste – it adds a little more depth and flavour. Keep the jar in the fridge once opened.
Ingredients
- 50g unsalted butter
- 1 tsp urfa chilli flakes
- 1 preserved lemon, seeds removed, finely chopped (20g)
- 2 tsp lemon juice
- 1 onion, thinly sliced (160g)
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tbsp double cream
- 700g jar of butter beans, with the liquid, or 2 x 400g tins
- Flaked sea salt
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