Butter beans in smoked cascabel oil from Ottolenghi Flavour / Flavor (page 41) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • coriander seeds
  • garlic
  • lemons
  • limes
  • olive oil
  • cumin seeds
  • jalapeño chillies
  • dried cascabel chillies
  • jarred butter beans
  • sea salt flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on October 04, 2020

    This dish is quite good and, as flavors settle in, becomes even better with time. Initially, I had some reservations. Above all, it's quite costly given the call for 400 mg of olive oll. I doubled the recipe and probably used US $10 - 15 of high quality olive oil. It's also less smokey than the name of the dish suggests. I would go so far as to say that on first taste I was even a bit underwhelmed. But many hours later, at meal time, the flavors had blended, the citrus took on a stronger role, and the whole dish came alive (after a lot of additional salt, I guess I should add). I grilled sausages and guest after guest praised the beans above all. My spouse declares it her favorite beans we make each time we've gone back to the pot. For me it's neck and neck with the river cafe cranberry beans coddled in olive oil and sage.

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