Butter Bean Dip With Frizzled Onions and Preserved Lemon

Preparation

1. Step 1

   Taste your butter beans: If the skins are tough, gently simmer the beans in water for 5 minutes to soften, then strain and set aside. (If the skins are soft, you can skip this step.)

2. Step 2

   Place the ½ cup oil in a medium saucepan over medium-high. Once it’s hot, add the cumin and thyme and cook for about 1 minute, stirring occasionally, until the thyme has crisped up. Carefully transfer the thyme onto a plate.

3. Step 3

   Add the onions, garlic and 1 teaspoon salt to the pan. Increase the heat to high and cook for 15 minutes, stirring often, until the onions have softened and are frizzled and partly charred. Add the lemon pulp and half the lemon skin, and cook for 1 minute more.

4. Step 4

   Use a slotted spoon to transfer most of the onion mixture into a bowl, leaving as much oil in the pan as possible, then carefully add the beans to the pan along with ½ teaspoon salt and ½ cup water. Cook over medium-high heat for 2 minutes, using a potato masher to stir and break down the beans, until you have a slightly textured mash.

5. Step 5

   Remove the mashed bean mixture from the heat and stir through 2 tablespoons of the yogurt, then transfer the bean mixture to a serving plate. Use the back of a spoon to create a slight well in the center of the beans, then add the frizzled onions into the well. Dollop with the remaining yogurt and extra oil, then top with the remaining preserved lemon and a good grind of pepper. Pick the thyme leaves and sprinkle them on top to serve.