Butter Beans Recipe

Ingredients

• Olive oil: 2 tablespoons
• Garlic: 4 cloves, minced
• Spices:
  • Red pepper flakes: ½ teaspoon
  • Urfa pepper: ½ teaspoon (optional)
  • Cumin: ½ teaspoon
  • Smoked paprika: ¼ teaspoon
  • Kosher salt: to taste
  • Black pepper: to taste
• Butter beans: 2 cans (15 ounces each), drained
• Vegetable broth: 1 cup
• Lemon: Juice of 2 lemons
• Green onions: 2, chopped
• Fresh herbs:
  • Dill: ⅓ cup, chopped
  • Parsley: ⅓ cup, chopped

Instructions

1. Toast the seasonings.

• Mince 4 garlic cloves. In a large nonstick pan,
• heat 2 tablespoons of olive oil over medium heat.
• When the oil begins to shimmer, add the minced garlic, ¼ teaspoon smoked paprika, and ½ teaspoon each of red pepper flakes, Urfa biber, and cumin.
• Season with a big pinch of salt and pepper
• stir just until the garlic is fragrant, about 30 seconds to 1 minute (do not let the garlic brown or the oil will taste bitter).

2. Simmer the beans.

• Add 2 (15-ounce) cans of drained butter beans and 1 cup of vegetable broth.
• Bring to a boil, then turn the heat to low and simmer until the beans are warm and the broth is just slightly thickened, 5 to 10 minutes.
• Meanwhile, trim and chop 2 green onions.
• Prepare ⅓ cup each of chopped dill and parsley.

3. Finish and serve.

• Juice in two lemons,
• then stir in 2 chopped green onions and fresh herbs.
• Serve warm.

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