Preserved Lemon Butter Beans
Ingredients
- 1 cup dry butter beans
- unsalted butter
- 1 preserved lemon rinsed
Instructions
Prepare the Beans
- After the beans have soaked for 6-12 hours, rinse them under cold water to remove the sugars that may linger on them.
- Cook the beans using your preferred bean cooking method. Mine is in the Instant Pot. In this case, put the beans and enough water to cover them by 1 inch in the Instant Pot. Set it for 25 minutes on Manual, and set the lid to sealing. Let the pressure release naturally.
- Drain the beans and set aside, keep warm.
Make the Compound Butter
- While the beans are cooking, make the compound butter.
- Start with one stick of softened, unsalted butter and place into a mixing bowl that gives you enough room to mash in the preserved lemons.
- Rinse one preserved lemon off, and shake off as much water as you can. Cut away the flesh. Remove any seeds.
- Use a fork to mash the lemon flesh into the butter, or put both the butter and preserved lemon flesh into a food processor to combine that way.
- If you want more lemony flavor, cut some of the rind into smaller pieces and mash in, but taste it frequently. Preserved lemons have a stronger flavor than you'd think.
- Use a rubber spatula to manipulate the butter-lemon mixture into a log shape, and wrap in plastic wrap. Add whatever you're going to use to your lima beans right away, and wrap the rest tightly and refrigerate.
Combine Butter and Beans
- For every cup of warm beans, add 1-2 tablespoons of compound butter. Mix thoroughly, and add pepper to taste. You probably won't need salt, since the lemons carry the saltiness from being preserved in salt.
- Garnish with slices of preserved lemon rind, if you like.