Fried Butter Beans with Feta, Sorrel & Sumac

in

Makes 4 portions

Ingredients

  • 250g dried butter beans*

  • 2 tbsp bi carb*

  • 60g butter or vegan spread*

  • 4 tbsp olive oil*

  • 1 garlic clove crushed

  • 8 spring onions or 1 leek chopped

  • 3 sticks of celery chopped (optional)

  • 2 red chillies thinly sliced (optional)

  • 200g sorrel cut into strips (or other leafy green like spinach or chard)

  • ½ tsp salt*

  • 1 ½ tbsp lemon juice*

  • 150g I Am Nut OK Fetaphorposis or Nettle Sumac Chilli & mint (vegan cheese)*

  • 2 tsp sumac*

  • Handful of chopped seasonal herbs eg parsley, dill, chervil

  • Sprouts or salad leaves if available 

*Ingredients available at Get Loose

Method

  1. Place butter beans in a large bowl and add twice their volume of cold water and bi carb. Leave to soak overnight.

  2. Drain beans, place in a large pan and cover with lots of water. Simmer for 45-60 mins or until soft to bite. Add more water if needed. Drain when ready.

  3. Lightly fry them in 3 or 4 batches. Heat some oil and butter in a pan. Add just enough beans to cover the bottom of the pan and fry on each side for 1-2 mins. Skin should be golden and blistered. Remove from the pan and do the next batch.

  4. Add onions, garlic, leeks, celery, chili, sorrel to the pan and saute for a few mins until soft. 

  5. Add beans back in, remove from heat and season with salt.

  6. Drizzle lemon juice over.

  7. Scatter broken feta, sumac, herbs over the top.

  8. Serve with sprouts / salad around the dish if using. Drizzle with olive oil. 

Inspired by a recipe on the Happy Foodie website, from Yotam Ottolenghi’s Plenty book.