20gyour favorite herbsof course mint goes very well with peas
grated zest of a limeabout 1.5 tsp
Juice of a 1/2 lemon/lime, plus the other half on standby
1/2tspsalt, plus another 1/2 tsp if needed.
1tspfreshly ground black pepper
White beans (Several days ahead)
Peel the onion, leaving the root in place to hold the onion layers together. Cut in half through the root end.
Add the onion halves, garlic cloves, thyme, and fresh/soaked beans to a saucepan. Add enough water to cover the beans by about 20 mm.
Bring to a boil then reduce to a simmer. Simmer for 20 minutes.
Add the 1 tsp of salt to the saucepan.
Simmer for 20 more minutes, or until the beans have an edible consistency.
Drain. Discard the thyme stalks, onion halves, and garlic cloves.
Smoky marinated beans (Several days ahead)
Bring a skillet to a medium-high heat and add the garlic cloves. Cook 3 to 4 minutes until starting to char.
Add the lemon or lime strips and bay leaves and cook for a minute or two until they start to char.
Remove from the heat and remove garlic, lemon, and bay leaves from the pan. Set aside.
After the skillet has cooled a little, add the chilli flakes. They should smoke, but but burn. If they burn, start again. BEWARE: The fumes produced in this step are quite strong and may cause you to cough. Be sure to have adequate ventilation/extraction.
Once the chilli flakes are toasted (about 30 seconds), add the garlic, lemon, and bay leaves back to the skillet.
Add the olive oil, salt, and paprika to the skillet.
Over a medium low heat bring up to a simmer and gently simmer the aromatics in the oil for 5 minutes.
Add the beans to a suitable jar that has been well cleaned. Pour over the infused oil including the charred garlic, lemon peel, and bay leaves.
Once cool, store in the refrigerator until for several days until needed.
Pea and herb mash
Blend all ingredients in a food processor.
Add more salt and/or lime juice to taste.
Spoon some pea and herb mash on to a plate. Top with some marinated beans and the marinating oil.