Butter beans with Calabrian chile is a delicious dish created by Chef Luis Miguel Lising of Margot in Brooklyn. This simple yet flavorful recipe starts with canned beans, with one can left undrained to enhance the sauce’s richness. The addition of Calabrian chiles adds a spicy kick to the dish, while candied lemon peel provides a tangy sweetness.
To make the candied lemon peel, it is important to blanch the peel first to remove any bitterness. The white layer underneath the lemon peel, known as the pith, can be very bitter. Blanching the peel helps to eliminate this bitterness, resulting in a more balanced flavor.
Once the lemon peel is candied, it can be used as a garnish for various dishes. It pairs well with cakes, pancakes, or cheesecakes, and the drained syrup can even be stirred into cocktails or hot tea for a citrusy twist.
While this recipe calls for canned butter beans, fresh ones can also be used by reserving some of the cooking broth. This allows for a more homemade touch to the dish and ensures that the beans are cooked to perfection.
Candied lemon peel can be stored in an airtight container in the refrigerator for up to one month, making it a convenient and versatile ingredient to have on hand. Whether you’re looking to add a pop of flavor to your dishes or simply enjoy a sweet treat, this recipe for butter beans with Calabrian chile and candied lemon peel is sure to satisfy your cravings.
