Butter Beans With Garlic, Lemon And Herbs Recipe

In this simple evening meal, canned butter beans stew in lemony, spicy, herbaceous, garlicky flavor until soft and wonderful. This delicious vegan supper takes 15 minutes!

Ingredient

– 2 tablespoons extra-virgin olive oil – ½ teaspoon red pepper flake – ½ teaspoon Urfa pepper (optional) – ½ teaspoon cumin – ¼ teaspoon smoked paprika – 4 garlic cloves, minced – Kosher salt – Black pepper – 2 (15- ounce) cans butter beans, drained and rinsed – 1 ½ cups vegetable broth – Juice of 2 lemon – 2 green onions, trimmed and chopped – ⅓ cup roughly chopped parsley – ⅓ cup roughly chopped dill

Direction

Set a large nonstick skillet on medium-high. Add olive oil. Add red pepper flakes, urfa pepper, cumin, smoked paprika, chopped garlic, and a strong dose of salt and pepper once it shimmers.

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Stir until garlic is fragrant, 30 seconds to 1 minute (don't let it brown or the oil will taste harsh).

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Add drained butter beans and broth. Bring to a boil, then reduce heat and simmer for 5–10 minutes to reheat the beans and thicken the broth.

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Stir in lemon juice, green onions, and fresh herbs after turning off the heat. Serve warm with thick bread, rice, or cooked pasta.

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also see

also see

Butternut Squash Risotto Recipe