Just a handful of ingredients will turn these giant butter beans into a magically creamy dish that is perfect for dinner or as part of a "snack and chat" appetizer.

And since so many of you have asked for the ingredient list of my recipes:
INGREDIENTS
One jar of cooked butter beans (giant white), rinsed and drained
5 garlic cloves, finely chopped
1 tsp ground coriander
½ cup grated lemon peel
1 Tbsp finely chopped fresh thyme (lemon thyme is my favorite)
½ tsp flaky sea salt
2 sprigs of fresh rosemary (or 1 Tbsp dried)
1 Tbsp tomato paste
Pinch of Aleppo chili flakes (totally optional)
1 large tomato, grated, skin removed, seasoned with sea salt and pepper
¾ cup mild extra virgin olive oil (the Arbequina varietal is perfect)

And a big thanks to Yotam Ottolenghi and the kitchen staff of OTK for the inspiration of this wonderful recipe.

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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.

But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.

I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.

In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.

Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.

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