I’ve made this Yotam Ottolenghi Fried Butterbeans with Feta, Sorrel and Sumac dish a couple of times now and I really quite like it. I’ve not been able to find any sorrel though, so I’ve always made it with baby spinach and extra lemon juice instead. Since I haven’t found any sorrel locally, I’ve resorted to buying some seeds and am trying to grown my own, just so I can taste this dish as it is meant to be.
The one thing I’ve found though, is the success of the dish is dependent on the quality of the dried butterbeans. One packet of dried beans is too much for the recipe, so you have some left over. You may want to make sure you use the same, or similar, brand of beans and especially make sure that you use beans that are dried to a similar level. Otherwise when you mix packets, you’ll find that the beans cook at different rates and you end up with some of the your beans turning to mush, while others are under cooked.