📝 About This Recipe
These giant, creamy butter beans are a testament to how humble legumes can be transformed into a sophisticated, soul-warming side dish. Bathed in a rich, emulsified sauce of golden olive oil, aromatic garlic, and bright lemon zest, the beans offer a melt-in-your-mouth texture that is both comforting and elegant. A generous finishing touch of fresh Italian parsley adds a vibrant, peppery finish that cuts through the richness, making this a Mediterranean-inspired classic.
🥗 Ingredients
The Beans
- 2 cans Giant Butter Beans (15oz each, drained and rinsed gently)
- 1/2 cup Vegetable Stock or Bean Liquor (low sodium)
The Aromatics
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1 large Shallot (finely minced)
- 4 pieces Garlic Cloves (thinly sliced into chips)
- 1/2 teaspoon Red Pepper Flakes (optional for subtle heat)
Seasoning and Brightness
- 1 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 piece Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
👨🍳 Instructions
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1
Begin by draining the butter beans into a colander. Rinse them under cold water very gently to avoid breaking their delicate skins, then set them aside to dry slightly.
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2
In a large, heavy-bottomed skillet or sauté pan, heat 3 tablespoons of the extra virgin olive oil over medium-low heat.
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3
Add the minced shallots to the pan. Sauté for 3-4 minutes until they are translucent and soft, but not browned.
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4
Stir in the sliced garlic chips and red pepper flakes. Cook for another 2 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn a pale golden hue.
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5
Carefully add the butter beans to the skillet. Use a wooden spoon to gently toss them in the infused oil, ensuring every bean is coated.
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6
Pour in the vegetable stock or bean liquor. Increase the heat to medium and bring the liquid to a gentle simmer.
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7
Allow the beans to simmer for 8-10 minutes. The liquid should reduce by half, becoming slightly thickened by the natural starches in the beans.
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8
Lower the heat to low. Add the cold, cubed butter one piece at a time, swirling the pan or stirring gently to create a creamy, emulsified sauce.
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9
Stir in the lemon zest and half of the chopped parsley. The heat from the beans will release the oils in the herbs and zest immediately.
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10
Add the fresh lemon juice and season with kosher salt and freshly ground black pepper. Taste a bean and adjust the seasoning as needed.
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11
Transfer the beans to a warm serving bowl. Drizzle the remaining tablespoon of olive oil over the top for a glossy finish.
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12
Garnish generously with the remaining fresh parsley and an extra pinch of black pepper before serving immediately.
💡 Chef's Tips
For the best texture, use high-quality jarred beans (like Spanish Judión) if available, as they are creamier than canned varieties. Be careful not to over-stir the beans; butter beans are fragile and can turn into a mash if handled roughly. If the sauce becomes too thick, add a splash more stock or warm water to loosen it back to a silky consistency. Always use flat-leaf Italian parsley rather than curly parsley for a more robust, clean flavor and better mouthfeel. To make this vegan, simply omit the butter and increase the olive oil by two tablespoons, or use a high-quality vegan butter substitute.
🍽️ Serving Suggestions
Serve alongside a crusty toasted sourdough baguette to soak up the garlic-lemon butter sauce. Pair with roasted chicken or pan-seared white fish for a complete, balanced Mediterranean meal. Enjoy as a light vegetarian lunch topped with a poached egg and a sprinkle of smoked paprika. Accompany with a crisp, chilled glass of Sauvignon Blanc or a dry Vermentino to complement the lemon and herbs. Works beautifully as part of a meze platter alongside roasted red peppers and kalamata olives.