Lemon and Herb Butter Beans

Hello and welcome to Djalali Cooks. Today I have a quick and simple recipe for Lemon and Herb Butter Beans. This recipe is a great side. It could be served over greens as a salad topping, you can even make toasts – which is how I served them. A generous serving of the Lemon and Herb Butter Beans heaped on a large piece of toasted crusty bread, with a poached egg. No matter how you serve them, these butter beans are fresh and bright. They’re a deliciously savory serving of protein. Let’s do it!

We only have a few simple ingredients. I have two cans of butter beans, drained and rinsed. Fresh parsley, dill, lemon, garlic, onion slices and olive oil.

In a large skillet, over medium-low heat, sauté onion slices in olive oil until they are softened and begin to turn lightly golden. Add the garlic and sauté for another 30 seconds.

Add the butter beans to the onions. Zest the lemon directly into the skillet and then squeeze the juice of that lemon over the butter beans. Gently stir the butter beans in the onions and lemon. We only need to warm the butter beans through.

Stir in one tablespoon of chopped parsley. Cut the heat and stir in one tablespoon of chopped fresh dill.

Season with kosher and black pepper to taste. And that’s it! As I mentioned at the top, you can serve these as a fresh and bright protein-rich side dish; you can serve them in a salad; they would be great spooned onto crackers. Try them as I am serving them, on toasts with a poached egg for a fantastic, healthy meal.

Lemon and Herb Butter Bean Toasts

Toast a nice large slice of rustic bread. Rather than buttering the toast, drizzle olive oil over the toasted bread. Now, scoop some of the Lemon and Herb Butter Beans onto the toast and give it another drizzle of olive oil.

You can cook the egg however you like; I went for poached, but a fried egg would be great too. The runny yolk will make something of a sauce that goes really nicely with the Lemon and Herb Butter Beans. Season with flaky finishing salt and black pepper. Sprinkle a little more fresh dill on top. This recipe is a great option cooking for one or two, the beans keep well in the fridge.

These butter beans are so simple, and so versatile. Just a quick and easy preparation that is healthy and fresh, with light and bright flavors. Want to try another simple way to get your beans? Try White Bean and Roasted Garlic Spread. That’s it for today, Thanks so much for stopping by, take care and be well. xo Kelly

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Lemon and Herb Butter Beans

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Side Dish, Lunch, Breakfast, Brunch – American

By Kelly Djalali – Serves: 4-6

Prep Time: 5 Minutes – Cooking Time: 10 Minutes – Total Time: ~ 15 Minutes

Fresh, bright and savory, Lemon and Herb Butter Beans are simple, healthy and versatile. A great toast or salad topping, or an easy side.

Ingredients

• 2 tbsp. Olive Oil, plus more for drizzling over finished dish
• 1/2 White or Yellow Onion, sliced thin
• 2-4 Cloves Garlic, pressed or minced
• 2 cans Butter Beans, drained and rinsed
• Zest of 1 Lemon
• Juice of 1 Lemon
• 1 tbsp. Chopped Parsley
• 1 tbsp. Chopped Dill, plus more for garnish
• Kosher Salt and Black Pepper to Taste
• Flaky Finishing Salt, for garnish

Instructions

1

In a large skillet, over medium-low heat, sauté onion slices in olive oil until they are softened and begin to turn lightly golden. Add the garlic and sauté for another 30 seconds.

2

Add the butter beans to the onions. Zest the lemon directly into the skillet and then squeeze the juice of that lemon over the butter beans. Gently stir the butter beans in the onions and lemon. We only need to warm the butter beans through.

3

Stir in one tablespoon of chopped parsley. Cut the heat and stir in one tablespoon of chopped fresh dill.

4

Season with kosher and black pepper to taste.

5

Serve warm as side, or at room temperature as part of a salad.

6

Serve on toasted bread with olive oil and a poached egg.

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