Garlicky butter beans
My cooking friend, Sheree Sienkiewicz, served this side dish at one of our monthly cooking luncheons. The recipe comes from Jacques Pépin in his cookbook More Fast Food My Way. If you like garlic, you will love this recipe! The ingredients are the exact ratios of the original recipe, although I do not serve it on bread. Serve this as a side dish, in a salade composée, or as a topping for bruschetta as an appetizer.
| Recipe serves | Active time | Total time |
|---|---|---|
| Ingredients |
|---|
| 2 15.5-ounce cans large butter beans, rinsed |
| 6 tablespoons finely chopped onion |
| 4 tablespoons chopped parsley |
| 2 teaspoons chopped garlic |
| 6 tablespoons olive oil |
| 4 tablespoons lemon juice |
| 2 tablespoons Dijon mustard |
| salt and pepper |
| Instructions |
|---|
| • Add the beans, onions, parsley, and garlic to a bowl. |
| • Combine the olive oil, lemon juice, and mustard in a jar. Shake vigorously. Add to the bean mixture and gently toss to combine. Season to taste. |
| • If you have the time, marinate the beans for 24 hours. |
| Variations |
|---|
| • Use a different type of bean. |
| • Use a different herb, such as cilantro, dill, or basil. |
| • Used vinegar instead of lemon juice. |
| Storage |
|---|
| • Cover and refrigerate for 4 - 5 days. |
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