Sunday, April 11, 2021

Spring Fling: Herbed Lemon Butter Beans

Tender Butter Beans are laced with bright lemon juice, springtime herbs of parsley and mint, a little shallot and some fruity olive oil to create one delectable side dish!

Herbed Lemon Butter Beans

It's time to get back in to my Spring Fling Cooking Series where I bring you light and fresh recipes that focus on in season produce to make the most wonderful dishes for Spring!  First up is an easy side dish that brings a pop of fresh bright flavor to any choice of protein.  Using canned or frozen (or even fresh) butter beans to mix with some lemon juice, herbs, shallots and doused in olive oil will make one of the easiest but tastiest side dishes around!

Butter beans (or lima beans) are a tender beans that when cooked become soft and buttery in texture and just give you that "oomph" of comfort in your mouth.  These are the perfect beans to toss with a wonderful vinaigrette and mix with some fresh spring herbs; mint and parsley.  The combination is outstanding! Great for picnics, BBQs, Spring brunches, Mother's Day lunch, or any weeknight meals.  I love how light and fresh this dish is!  It's one of my new favorites.

What Ingredients do I need?

  • frozen Lima or butter beans
  • Better Than Bullion - Chicken flavor
  • water
  • mint
  • parsley
  • shallot
  • lemon
  • olive oil

Substitutions and Variations

  • Try using different herbs such as basil, thyme, or tarragon
  • Use orange zest and juice instead of lemon

Kitchen Tips and Notes

  • Make sure to cook the beans until they are tender, but don't overcook or they will become mushy.
  • Cook the beans a day ahead if you like, just bring to room temperature before adding in the rest of the ingredients.

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Herbed Lemon Butter Beans

serves 6

1½ thawed frozen butter beans
1 tablespoon kosher salt
1 teaspoon Better Than Bouillon - Chicken paste
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 shallot, chopped
¼ cup chopped fresh parsley
¼ cup chopped fresh mint

In a large stockpot, bring beans, salt, bouillon granules, and water to cover to a boil over medium-high heat. Reduce heat, and cook until tender, about 20 minutes. Drain, and let cool to room temperature.

In a medium bowl, stir together beans, lemon zest and juice, oil, shallot, parsley, and mint.

source:  Entertain & Celebrate Easter Magazine 2018

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