A simple butterbean mash with muhammara

Aptly taken from Simple by Ottolenghi (if you don’t have it, you need it).

 

INGREDIENTS

2 large red peppers, cut into quarters pips and stalk removed
olive oil
5 cloves garlic
1/2 tsp smoked paprika
1 tbsp thyme leaves picked
30g toasted walnuts

2 x tins butterbeans
100ml olive oil
5 – 6 sprigs thyme
2 cloves garlic
1 tsp lemon zest

 

Roast the peppers in a 220 degree oven for 15 minutes, and then add in the peeled garlic cloves. Put into a food processor with all the other ingredients up to walnuts. Blitz to a rough paste (not too smooth!). Remove and set aside.

Clean out the processor and put in the butterbeans (drained). Put the olive oil in a hot frying pan and put in the garlic cloves (skin on) and thyme sprigs. Turn the heat down and let them cook for a few minutes until the garlic is caramelizing. Remove from heat. Discard the garlic. Set aside 2 tsp of the oil with all the thyme sprigs. Pour the rest of the oil into the butterbeans. Add a pinch of salt and some lemon zest, and then blitz to a smooth mash.

Spread the butterbean mash on a plate and top with the muhammara.

 

————————————————————————————————–

SHOP INGREDIENTS NOW

COOKING INGREDIENTS, OILS & CONDIMENTS

Eliad Extra Virgin Olive Oil

KShs1,720
Out of stock

DRIED HERBS & SPICES

Smoked Paprika

KShs304

DRIED HERBS & SPICES

Smoked Sweet Paprika

KShs548
Previous Next
Close
Test Caption
Test Description goes like this
  • Sign up
Lost your password? Please enter your username or email address. You will receive a link to create a new password via email.