Fried butterbeans with feta, sorrel and sumac from Plenty (page 214) by Yotam Ottolenghi

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Notes about this recipe

  • pattyatbryce on July 07, 2025

    Very nice dish to use some gifted sorrel which isn't readily available here. Very lemon forward. I'd likely start with half of the sumac and then add. A lot of pucker factor in the ingredients. I used frozen limas and they cooked quickly making for a fast dish. Watch the cuts on the sorrel and green onion. As written, I ended up with some long, stringy pieces. I'd chop much more finely.

  • DePollepel on August 29, 2021

    will use a bit less feta next time

  • TrishaCP on June 04, 2016

    This is one of the those special Ottolenghi recipes where the flavors are just so interesting and almost unexpected. Many sour ingredients are included (lemon juice, sumac, sorrel), but they are all just balanced out so well with the other flavors in the dish. My beans (judiones) didn't really brown, likely because I didn't add the butter. I only had cilantro available so used that as my herb component- but I can only imagine how fantastic this would be with more of the herbs- especially dill.

  • clkandel on February 04, 2013

    Love this dish. It's one of the first things I make in the spring when my sorrel and herbs come up. I've used beet greens when I didn't have sorrel and thought it was great too.

  • jessekl on February 29, 2012

    Made this with black-eyed peas and it was fantastic.

  • L.Nightshade on May 22, 2011

    Limas in the US edition. I had some limas in the freezer left over from a Persian recipe that required them. So I didn't go the soaking and boiling route, just used the frozen. After the beans are cooked they are lightly fried in oil and butter. Near the end of cooking, garlic, green onions (I used purple spring onions), chopped red chiles, and sorrel strips are added and sauteed briefly. The mixture is seasoned with salt. Before serving they are topped with lemon juice, feta, sumac, sorrel chiffonade, and other fresh herbs (I just used chervil). Olive oil is drizzled over. The flavors here are so interesting. The sumac and sorrel combination brings a lot to the dish, the dash of lemon juice brings everything out. I loved this dish. And, truth be told, I don't even like lima beans!

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Reviews about this recipe

  • David Lebovitz

    ...tossing them in the wilted sorrel and spring onions. And I was surprised at how delicious they were.

    Full review
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