Beans in chili oil, garlic and lemon

With spring already in full swing and the need for covered hot spoonfuls until temperatures drop again, it’s a good time to seek out dishes that inspire us to consume cold legumes. These beans that my friend Pere Gómez – one of the most talented designers I know, as well as an excellent cook – prepared during a happy weekend with friends in a country house, seemed to me such a good choice that I did not hesitate to time to steal his recipe (which in turn he had stolen from Ottolenghi, in particular, from his book simple cookingso I feel like I have a hundred years of forgiveness or something).

In the restaurant Rovi of the Israeli chef – located in Fitzrovia, a London neighborhood near the West End – they serve them with mussels or new potatoes and as an appetizer accompanied by bread and homemade mayonnaise (in this case I would add something that provides a fresh and crunchy point , such as diced cucumber or quartered cherry tomatoes). They can also serve as a base on which to assemble a salad with green leaves, aromatic herbs and a little crumbled feta, on top of Greek yogurt to make a very quick spread or to finish any hot or cold vegetable cream or soup.

As for the beans, we can opt for some home cooked, from the cold department of the supermarket, canned of good quality or – if you live in a place where they exist – bought in bulk in a stove. If you are wondering which Ottolenghi use because you are a fan and can make you a good gossip, we also know it: El Navarrico beans fly in Rovi. If it seems too much oil for so few beans, prepare it anyway because it is, but with what is left you can dress pasta dishes, vegetable or legume salads, eggs or chicken or fish dishes.

If you can’t find cascabel peppers, you can opt for any other dry and not very spicy version, such as ancho, chipotle or morita, or just use jalapeños or serranos (if you don’t find them fresh you have them canned, both pickled and toreados -signed over high heat with soy and lemon-, my favorites).


The one to find the cascabel chili (but there are alternatives).


For 4 people (as an accompaniment)

for the oil

  • 4 dried cascabel chillies, halved (alternatively, not too spicy dry chilli =
  • 5 cloves of garlic, unpeeled and crushed with a knife blade
  • 2 jalapenos
  • 5 strips of fine peel and 1 tablespoon of lime juice
  • 5 strips of thin peel and 1 tablespoon of lemon juice
  • ½ tablespoon of coriander seeds
  • 1 teaspoon of cumin seeds
  • 400 ml of olive oil


  • 500 g of cooked beans
  • sea ​​salt flakes


  1. Heat a large non-stick pan over high heat, with the kitchen well ventilated. When the pan starts to smoke, turn the heat down to medium-high. Arrange the cascabel peppers open in half, the whole garlic previously crushed with the flat side of a knife, the jalapeños cut lengthwise – without seeds if you want them to be less spicy – and the lime and lemon zest in a pan.
  2. Cook all the ingredients until they begin to darken on some sides and give off a strong aroma: about three minutes in the case of the skins
  3. of citrus, four garlic and cascabel peppers, and about eight minutes if they are jalapeños, remove from the pan with tongs when ready.
  4. Toast the cilantro and cumin seeds over low heat in an oil-free pan, stirring constantly.
  5. Heat all the ingredients, the juice, in a medium saucepan over low heat.
  6. of lime and lemon, oil and two teaspoons of salt flakes. Heat for about four minutes, or until the oil starts to boil, and remove from the heat. With the help of a tongs or a potato masher – or a spoon, or a pestle – squeeze or crush all the ingredients so that the oil is impregnated with its flavor.
  7. Add the beans and set them aside to cool, and let them macerate in the oil for at least four hours, ideally overnight (they can be stored in the refrigerator in a tightly closed jar for a few days).

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