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Butter beans with sumac & rocket

August 10, 2010
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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.

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2 Comments leave one →
  1. August 11, 2010 3:39 am

    yummers. And so easy.

  2. cris permalink
    September 18, 2010 2:42 pm

    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.

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