Fried Butterbeans with Feta, Sorrel and Sumac | Ottolenghi
Sumac, sorrel, and feta provide a pleasantly sharp counterpoint to the creamy butterbeans in this hearty springtime dish from Ottolenghi.
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Ingredients
- 450g dried butterbeans
- 2 tbsp bicarbonate of soda
- 60g butter
- 4 tbsp olive oil, plus extra to finish
- 8 spring onions, sliced lengthways into long strips
- 1 garlic clove, crushed
- 2 fresh red chillies, thinly sliced (optional)
- 200g sorrel, cut into 2cm strips, plus extra very thinly sliced to finish
- ½ tsp salt
- 1½ tbsp lemon juice
- 150g feta, broken into pieces
- 2 tsp sumac
- A handful of chopped soft herbs such as dill or chervil
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