05 February 2011

recipe: butter beans with sage, lemon, and honey


Trying to use up a few things in my fridge and celebrate the magical reappearance of the Bioitalia Butter Beans at Whole Foods, I threw this together the other night. It could be made vegan by substituting the honey for agave or maple syrup. If you can't find butter beans, this would probably be pretty good with other "meaty" beans like limas or cannellinis.

sauteed butter beans with sage, lemon, and honey
serves 4 as an accompaniment

1 tablespoon olive oil or butter
1 16 oz. can butter beans, drained and rinsed
2 tablespoons chopped fresh sage, divided
1 lemon, zested and juiced, divided
pinch red chili flakes, optional
2-3 teaspoons honey
salt and pepper to taste

Heat oil or butter in an medium skillet over medium-high heat. Add in butter beans, 1 tablespoon of sage, lemon zest, and chili flakes, stirring occasionally until beans are heated through, about 4-5 minutes. Add in lemon juice and honey. Remove from heat and add remaining sage, salt, and pepper.

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