Yogurty Butter Beans With Pistachio Dukkah
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- 2teaspoons coriander seeds
- 1teaspoon cumin seeds
- 1½teaspoons sesame seeds
- ⅓cup/40 grams unsalted and roasted shelled pistachios
- 1teaspoon dried oregano
- 1teaspoon dried mint
- ¼teaspoon fine sea salt
- 3tablespoons olive oil
- ⅛teaspoon ground turmeric
- ½cup/110 grams plain Greek yogurt, at room temperature
- 1garlic clove, minced
- 2tablespoons fresh lemon juice
- Fine sea salt and black pepper
- 2(15.5-ounce) cans or 1 (700-gram) jar butter beans, rinsed and drained (3 cups/550 grams)
- ⅔cup/90 grams frozen peas, thawed
- ¼cup loosely packed/5 grams fresh picked dill
- ¼cup loosely packed/5 grams fresh mint leaves
- ½cup/80 grams coarsely crumbled feta
For the Dukkah
For the Beans
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
415 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 10 grams dietary fiber; 5 grams sugars; 18 grams protein; 572 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Start the dukkah: In a small pan set over medium heat, toast the coriander and cumin, shaking the pan occasionally, until the seeds are a shade darker and fragrant, 1 to 2 minutes. Transfer spices to a small bowl and repeat with the sesame seeds, toasting for 30 to 60 seconds. Add the sesame seeds to the same bowl to cool.
- Step 2
While the seeds cool, start the beans by making turmeric oil: Add 1½ tablespoons oil to the pan used for the seeds. Heat over medium until visibly hot (shimmering and wavy) but not smoking, 2 to 3 minutes. Turn off the heat, stir in the turmeric and set aside to infuse and cool completely.
- Step 3
While the turmeric oil cools, finish the dukkah: Add the pistachios, oregano, mint, salt and the cooled seeds to a food processor, using the smaller bowl insert if you have one. Pulse a few times until you have a rough crumble with larger pistachio pieces. Return to the small bowl.
- Step 4
Finish the beans: In a large bowl, whisk together the yogurt, garlic, lemon juice, 1 tablespoon oil and ¼ teaspoon salt. Add the butter beans and use a spatula to gently coat in the yogurt dressing, being careful to not break apart the beans.
- Step 5
In a separate bowl, mix together the peas, dill, mint and remaining 1½ teaspoons oil with ⅛ teaspoon salt and a good grind of pepper.
- Step 6
Transfer the butter bean mixture to a large plate with a lip and top with the feta, followed by the pea mixture, the turmeric oil and a generous sprinkling of the dukkah. Serve the remaining dukkah to eat alongside.
Private Notes
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Cooking Notes
j-chan
Butter beans = lima beans Order them dried from Rancho Gordo and cook them up yourself for the best bean experience on the planet. I make a pot of their beans every week.
PM
Please stop listing the amount of time as 15 min when it takes more than that to assemble all the ingredients
Lurlene
In his book Flavor, Ottolenghi has a recipe for Butter Beans in Smoked Cascabel Oil and he mentions the 700gm jar of Brindisa Navarrico large butter beans as being good quality.
Kit K
This was pretty good but lacked something. Next time, I would incorporate more veggies. Maybe arugula or blanched chopped asparagus. The turmeric oil added nothing. Whisk it into the bean dressing instead.
Bella
Lima beans taste nothing like butter beans. Butter beans are creamy and smooth textured.
Nanoo52
I hate to sound like a know-it-all, but fennel fronds are NOT the same as dill (the herb). They have a very different flavor (mildly anise-y) and they would make a fine visual substitute here, but if the flavor of fresh dill is essential to a dish, you would do better to sub parsley, cilantro, or mint, or a combo of the three. Feel free to correct me if I'm wrong, but I have used fennel fronds as a garnish many times and never found them to be remotely dill-ish.
Johannah S
Vegan yogurt should be a fine non-dairy substitute for regular, or else a couple tablespoons of tahini (probably less than the quantity of yogurt). There are some non-dairy cheeses you could try subbing for the feta, but honestly I'd also try radish or quick-pickled onions. You could also marinate some cubes of tofu, if you want specks of creamy texture.
Joy
Thank you for putting the measurements in weight as well as volume! So helpful to know just what a cupful of leaves actually means.
Andrea Tepper
I will try this but will add sliced persian cukes for crunch.
MS
My husband loved this, & I liked it. The yogurt sauce is great! For the dukkah, I'd suggest whirling the spices a bit before adding the pistachios: in order to keep larger bits of the nuts, much of the coriander remained whole, which can be pleasant in smaller quantities. Following another commenter, I didn't bother with the turmeric oil but instead sprinkled a bit onto the beans/yogurt and let it sit to develop. I used one can of limas & this recipe made a very large quantity, enough for 4.
Teresa
Butter beans are not the same as lima beans. Butter beans are larger and creamy-colored; limas are green.
stephen
My wife makes vegan yogurt from soft, silken tofu.
Linda
Translating for Southerners: "Butter Beans" are Lima Beans down here.
ariel
i suggest that "fresh picked dill" is 1. meant to differentiate from dried dill and that 2. "picked" means "not chopped"
Joan
Added more fresh herbs. Grated the garlic into the yogurt. Per another’s suggestion, added the turmeric oil into the yogurt. Looked like spring on a plate. Does need a bit more of something for added flavor. Will repeat as spring progresses and add more veggies. Maybe more lemon?
Susannah Walker
I used a mortar and pestle to grind the spices and chopped the pistachios by hand. I felt it gave me more control over the size of the spice bits versus the pistachio pieces. I served the beans over arugula and added sliced Persian cucumbers to the pea/herb mixture. It was delicious!
Erin.
Really great! Fairly simple to put together. I made this for a weeknight dinner and it was tasty but didn't shine as a meal--it's a mezze, not meant to be consumed all by its lonesome and in quantity. But it made for a fantastic breakfast the next day and also the day after, and I'll definitely make it again.
Archdruid
1/2 cup of dried beans = 1 15 oz canned beans
Jessie
Subbed Trader Joe’s dukkah (added dried mint and sumac to taste as theirs is very fennel forward). Rancho Gordo cassoulet beans simmered in homemade veggie broth. Served alongside roasted whole carrots (cut in half after roasting—nice sweetness next to the beans/yogurt) and sliced cucumbers. 5 stars, and everything came together in 20 min once the beans were ready.
AB
Great recipe! I served on top of lightly toasted whole wheat bread and it was amazing.
Crystal
This recipe is awesome, and I did things that I think made it even better: -Served on top of arugula -Crushed toasted spices in a mortar and pestle before adding to food prep bowl to grind with pistachios -FOR THE VEGANS: I made this vegan with 1:1 subs. (Forager plain yogurt and butcher’s son brined feta). The yogurt was a star, but feta kinda just melted into the pea mixture; I think a little extra olive oil and a sprinkle of crunchy salt on top of the finished dish would do the trick cheaper
Kristine
I love the flavors and textures of this dish! For making the dukkah, I toasted the seeds, ground them coarsely in a spice mill and transferred to a small bowl. Then I ground the pistachios separately. Worked perfectly.
Ron
Followed the recipe and really liked this dish! Added a touch of red pepper flakes to my serving. Nice light spring summer dinner main with a nice green salad and some roasted asparagus on the side.
Jennie
How can you people say this was bland? It was so incredibly flavorful! Lemony, garlicky, feta-salty, pea-sweet, nutty from the pistachios, tangy from the yogurt, with herbs and spices--it was a riot of flavor and texture. I loved it. I swapped quantities of coriander and cumin seeds because I prefer cumin, and used a whole small tub of Fage full-fat Greek yogurt. Just delicious!
Linda
Don't order your butter beans (limas) from Bob's Red Mill. Expiration date a year away, but bean skins were peeling and lots broken. When they went into the water for a soak, they literally shriveled up and fell apart.
GrammaCanada
Different, beautiful. Have made it twice.
Cfish
Disappointing. This mostly tasted of bland bean and could have used something more and/or additional herbs.
Erin
I wanted the beans to impart more flavor and texture so I did the following: Once I made the turmeric oil, I added the garlic I'd set aside for the yogurt sauce and cooked til slightly crisp. Next, I added the beans and smashed some to release the starches. Cooked for 2-3 minutes. Add some water/stock, cook for another 2/3 minutes. Remove from heat and add peas, dill, mint, flavorful olive oil, and some sale. Use yogurt as a base, then top with beans, dukkah and feta.
Henri
It’s took me two months to have all the ingredients at the same time. Was not fast to prepare. Followed to a “t” except for turmeric because why turmeric? For so many flavor packed ingredients, was surprisingly mild, because of the large beans. You can and should add more herbs and lemon and garlic. Was pretty good.
Melinda
Used cannellini because it’s what I had. Used spice grinder pulsed lightly instead of food processor for seeds because the latter left the coriander whole. Transferred to the food processor for the rest of dukkah prep. Combined turmeric oil with yogurt as others suggested and doubled the yogurt sauce. Added cucumbers. Served over arugula. (Also added some poached chicken as I was serving as a main dish to some big eaters - which was totally unnecessary in retrospect.) Filling and delicious!
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