After a few days on the road in the new caravan, it's good to be back home. As the trailer was winterized, we were "dry camping" ie no running water, so decided to take advantage of the great restaurants in Lewes to get takeout 🥡 for breakfast, lunch and dinner.
While away, my Amazon delivery of Cascabel Chiles arrived, so I had to get right on this recipe I had been eyeing for a while in "Flavour". Alas, I cannot get the fancy jarred Spanish beans here so I soaked, cooked and de-skinned dried Lima Beans which added quite a bit of time to the overall prep. But well worth the effort. We had some of the beans for lunch with toasted ciabatta and Raschera Italian cheese that we brought back from Delaware. Mopping up the Chile oil with the bread, of course.
You can find the recipe, and others from Ottolenghi, here.
And you can substitute dried Anchos for Cascabel chiles.
The longer you marinate, the better, and the leftover Chile oil can be used for anything.
Charring the chiles, garlic and peel.
Infusing the oil.
