Butter beans with sumac & rocket
Inspired by David Lebovitz, who was inspired by Ottolenghi, I thought I would make some fried beans with sumac. Of course, being humanly incapable of sticking to a recipe and having a slightly different set of ingredients in the house, I guess it turned out not really like either. Nonetheless they were declared a great success by the three other diners.
You’ll need
- 2 tins of butter beans
- 2 tsps of sumac
- a handful of pine nuts (toasted)
- 2 tsp of harissa or chilli mixed with garlic
- A handful of diced spring onion
- 2 large handfuls of rocket (the handful – my standard measurement, sorry)
- 70g of feta, crumbled
- A squeeze of lemon juice
- Salt and pepper
To cook
To cook, drain and fry the beans in a decent glug of olive oil (use a large frying pan so they all cook evenly). Add the harissa and fry until a little brown, but before they get mushy. Season with salt and pepper.
In a large bowl, mix the feta, sumac, pine nuts, rocket and spring onion. When the beans are done and cooled a little, mix through and squeeze over some lemon juice. I served it with a couscous and pumpkin salad. It would also be good with the lentil and rice dish listed below.
You may also like
yummers. And so easy.
This is so surprisingly perfect. It really stood up to the ‘second time’ test as well – just as good when I made it as it was at your place. I might even manage to convert the legume-phobic in my house to this one.