From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
Heat 4 tablespoons olive oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté for 3-4 minutes until soft. Stir in 2 minced garlic cloves and ½ teaspoon red pepper flakes. Cook for 1-2 minutes until fragrant.
2
Sprinkle in ½ teaspoon salt, then pour in ⅓ cup white wine, scraping up browned bits. Simmer for 2-3 minutes.
3
Add 2 cans of butter beans (one drained, one with liquid), ⅓ cup water, ¼ cup lemon juice, 1 tablespoon lemon zest, and the remaining ½ teaspoon salt. Stir well, bring to a simmer, reduce heat to low, and cover. Cook for 15-20 minutes, stirring occasionally.
4
Season with freshly ground black pepper and garnish with chopped fresh parsley or other fresh herbs. Enjoy!
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Tips & Tricks (5)
- Drain and Rinse Thoroughly 💧Always drain and rinse canned butter beans under cold water to remove excess sodium and starch, which improves texture and prevents a gummy final dish.
- Bloom Your Aromatics 🧅Sauté garlic and onion in olive oil for 1-2 minutes before adding beans to develop deep, complex flavors that elevate the entire dish.
- White Wine Reduction Magic 🍷Add white wine early and let it simmer for 2-3 minutes to cook off alcohol while concentrating its acidity, which balances the beans' richness perfectly.
- Finish with Cold Lemon Zest 🍋Add fresh lemon zest in the final 30 seconds of cooking to preserve its bright, fragrant oils and prevent bitterness from prolonged heat exposure.
- Reserve Cooking Liquid for Consistency 🥄Keep some of the bean cooking liquid on hand to adjust the dish's creamy consistency—add back gradually if it becomes too thick or dry during cooking.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low Carb
Low-Cholesterol
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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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