Butter Beans, Herbs & Urfa Chilli

Name: Butter Beans, Herbs & Urfa Chilli
Cuisine: Israeli
Ingredients: 400 g/14 oz/2 cups dried butter/lima beans, soaked in water overnight, then drained or 2 x 400 g/14 oz cans of butter beans, drained and rinsed; 400 g/14 oz/2 cups dried butter/lima beans, soaked in water overnight, then drained or 2 x 400 g/14 oz cans of butter beans, drained and rinsed; 400 g/14 oz/2 cups dried butter/lima beans, soaked in water overnight, then drained or 2 x 400 g/14 oz cans of butter beans, drained and rinsed; Handful of roughly chopped coriander/cilantro (no tough stalks); Handful of roughly chopped coriander/cilantro (no tough stalks); 1 tsp salt; ½ tsp sweet paprika; 1 tsp urfa chilli flakes; 2½ tbsp lemon juice; 2 tbsp extra virgin olive oil

Preparation info

Serves:
4

Difficulty
Easy

Appears in

My Tel Aviv Table

By Limor Chen

Published 2023

About

This salad works well as a snack on its own or as an addition to any spread of dips and salads. The gentle heat from the urfa chilli goes so well with the soft and creamy butter/lima beans. A good-quality extra virgin olive oil helps elevate the dish even more.

Ingredients

400 g/14 oz/2 cups dried butter/lima beans, soaked in water overnight, then drained or <

Asia
Israel
Tel Aviv-Yafo
Snack
Gluten-free
Vegan

Method

If using dry beans, put them in a small pan on a high heat, cover with boiling water (about 800ml/28fl oz/scant 3½ cups) and bring to the boil. Simmer and cook with a pinch of salt for 1 hour until soft with a creamy texture. If you’re using canned beans, you can skip this step.

Place the beans in a large bowl. Add the chopped coriander/cilantro and mix to combine.

Add the salt,