From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Butter Bean Piccata
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Instructions
1
|
Heat 6 tablespoons olive oil in a large skillet over medium heat. Add shallots and salt. Sauté for 2-3 minutes until softened. Stir in garlic and cook for 1 minute.
2
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Add white wine and simmer for 3-4 minutes to reduce. Stir in butter beans (one can drained, one with liquid), capers, lemon zest, and lemon juice. Season with black pepper.
3
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Reduce heat to low and simmer gently for 18-20 minutes, stirring occasionally. Add water if sauce becomes too thick.
4
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Serve garnished with parsley, a lemon slice and Parmesan cheese.
My Calorie Intake
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Tips & Tricks (5)
- Caper Bloom Magic 💥Rinse capers thoroughly before adding to remove excess salt, then slightly crush them to release their intense, briny flavor into the piccata sauce.
- Bean Texture Perfection 🫘Pat butter beans completely dry before sautéing to ensure they develop a beautiful golden exterior without becoming mushy.
- Wine Reduction Technique 🍷When adding white wine, let it reduce by half to concentrate flavors and burn off alcohol, creating a more refined sauce base.
- Lemon Zest Boost 🍋Add fresh lemon zest along with juice for a more complex, aromatic citrus profile that elevates the entire piccata sauce.
- Herb Chopping Pro Tip 🌿Chop parsley just before serving to maintain its bright green color and maximize its fresh, herbaceous flavor in the final dish.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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