When I was growing up Butter Beans, often called Lima beans were rightfully feared. They led the list of most likely vegetable to be snuck into one’s napkin. So of course I was intrigued when, Meera Sodha, a favorite recipe developers, offered up this dish of Tomato Rose Harrisa Butter Beans. Meera has never steered me wrong, but still Butter Beans?
What I discovered in this adaptation was an entirely new perspective on the humble beans and a perfect weeknight recipe.
Ingredients
- 7 tbsp extra-virgin olive oil
- 3 shallots peeled and minced
- 1 serrano or chili of your choice, finely chopped
- 4 large tomatoes,chopped or a tin of chopped tomatoes
- 1 tbsp harissa spice blend or harissa paste – I used the blend from the Teeny Tiny Herb Co
- 1 tbsp red-wine vinegar
- Scant ¼ tsp rose water – although this can be omitted it elevated this dish to something special
- 1½ tbsp sun-dried tomato paste
- 2 x 400g tins butter beans,drained saving the liquid or freshly cooked butter beans
- Fine sea salt, to taste
- 15g fresh dill
- 2 tbsp lemon juice (ie, from 1 lemon)
Directions
- Put four tablespoons of the oil in a medium saucepan on a medium to high heat and, once it’s hot, add the shallots and chili, cooking until soft and golden.
- Stir in tomato paste and harissa powder carmelizing it just a bit and then adding tomatoes, vinegar, rose water and allow to simmer for 10 mins.
- Add beans to the mixture and liquid if needed.
- Season with salt to taste, remove from heat and allow to sit covered so that flavors can meld.
- In a small dish mix lemon juice, fresh dill and a tablespoon or two of olive oil.
- Spoon over top of beans when you are ready to serve.
Enjoy!