📝 About This Recipe
This dish transforms the humble lima bean into a luxurious, melt-in-your-mouth delicacy inspired by the sun-drenched flavors of Southern France. Large, creamy butter beans are bathed in a rich, golden emulsion of extra-virgin olive oil, toasted garlic, and a bright bouquet of garden-fresh herbs. It is a sophisticated yet rustic celebration of legumes, offering a velvety texture and a zesty finish that will convert even the most skeptical bean eaters.
🥗 Ingredients
The Beans
- 2 cans Large Lima Beans (Butter Beans) (15oz each, drained and thoroughly rinsed)
- 1/2 cup Vegetable Broth (low sodium)
The Aromatics
- 1/4 cup Extra-Virgin Olive Oil (high quality cold-pressed)
- 6 cloves Fresh Garlic (thinly sliced into 'paper-thin' chips)
- 1 large Shallot (finely minced)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
Herbs and Seasoning
- 1 sprig Fresh Rosemary (kept whole for infusion)
- 3-4 sprigs Fresh Thyme (leaves stripped from stems)
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 piece Lemon (zested and juiced)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Unsalted Butter (optional, for extra silkiness)
👨🍳 Instructions
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1
Begin by prepping your aromatics: slice the garlic as thinly as possible and mince the shallot finely. This ensures the garlic toasts evenly without burning.
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2
In a wide, heavy-bottomed skillet or sauté pan, add the extra-virgin olive oil over medium-low heat.
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3
Place the sliced garlic chips and the whole rosemary sprig into the cold oil. Allow them to heat up gradually; this 'cold start' infuses the oil deeply with flavor.
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4
Once the garlic begins to sizzle and turns a very light golden blonde (about 3-4 minutes), add the minced shallots and red chili flakes.
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5
Sauté the shallots for 2-3 minutes until translucent, being careful not to let the garlic turn dark brown, which would make it bitter.
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6
Stir in the fresh thyme leaves and cook for 30 seconds until fragrant.
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7
Add the drained and rinsed lima beans to the skillet. Toss gently with a wooden spoon to coat every bean in the aromatic oil.
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8
Pour in the vegetable broth and season with kosher salt and black pepper. Increase the heat to medium.
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9
Let the beans simmer gently for about 8-10 minutes. Use the back of your spoon to lightly smash 5-6 beans; this releases their starch and thickens the sauce into a creamy glaze.
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10
Once the liquid has reduced by half and looks glossy, remove the whole rosemary sprig and discard it.
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11
Turn off the heat. Stir in the cold butter (if using), the lemon zest, and half of the lemon juice. The butter will emulsify with the broth to create a velvety finish.
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12
Fold in the fresh parsley and chives at the very end to preserve their bright green color and fresh punch.
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13
Taste and add more lemon juice or salt if needed. Serve warm in shallow bowls.
💡 Chef's Tips
For the best texture, use 'Large' lima beans or 'Butter beans' rather than the small baby limas, as they have a creamier interior. If using dried beans, soak them overnight and simmer until tender before starting this recipe for an even superior flavor. Do not rush the garlic; if it turns dark brown, it becomes acrid. Aim for a 'golden straw' color. Always add fresh herbs at the very end of cooking to maintain their volatile oils and vibrant color. If the sauce gets too thick, add a splash of pasta water or more broth to loosen it back to a glossy consistency.
🍽️ Serving Suggestions
Serve as a side dish alongside roasted chicken or pan-seared sea bass. Heap the beans onto thick slices of toasted sourdough rubbed with a raw garlic clove. Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Provençal Rosé. Top with a sprinkle of freshly grated Parmesan cheese or crumbled feta for a salty kick. Serve as a vegetarian main course over a bed of creamy polenta or quinoa.