1 can butter beans (or lima beans)
20 gram fresh coriander (or any other fresh herb like basil or parsley)
1 tbsp caraway seeds
1 tbsp cumin seeds
30 gram capers
extra vierge olive oil
Grind the herbs, spices and capers using a mortar and pestle.
Then slowly add a royal amount of oil, about 5 tbsp.
Heat the butter beans and mix with the chermoula.