Butter Beans with Calabrian Chile

AutopilotR
Estimated read time 2 min read



Chef Luis Miguel Lising of Margot in Brooklyn serves these Calabrian chile–studded butter beans at the restaurant. The simple dish starts with canned beans. Skip draining one of the cans of beans, and let the starchy liquid boost the sauce’s richness. Lising garnishes the dish with candied lemon peel for a pop of tangy sweetness. Be sure to blanch the lemon peel pieces to remove any bitterness before candying.

Frequently Asked Questions

  • What does blanching lemon peel do?

    The white layer underneath lemon peel, called the pith, is very bitter. When peeling a lemon, you’ll inevitably take off a small layer of pith with the skin. Blanching the lemon peel before candying helps to remove the bitterness. 

  • What else can I do with candied lemon?

    Use reserved candied lemon peel to garnish cake, pancakes or cheesecake. Drained candied lemon syrup can be stirred into cocktails or hot tea.

Notes from the Food & Wine Test Kitchen

This recipe uses canned butter beans, but you could easily swap in freshly cooked butter beans — just be sure to reserve a bit of the cooking broth.

Make ahead

Candied lemon peel can be stored in an airtight container in the refrigerator for up to one month.



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