For the best results, ensure the butter beans are thoroughly dried before cooking. This will help them achieve a crispy exterior. Feel free to experiment with other herbs such as thyme or sage. A squeeze of fresh lemon juice at the end can brighten the flavors even further. If you like some heat, consider a pinch of cayenne pepper.
Pan-Fried Butter Beans
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS93
Elevate the humble butter bean with this vibrant pan-fried rendition. Crisp exteriors give way to creamy interiors, infused with fragrant rosemary, piquant garlic, and a whisper of heat. A delightful side dish or vegetarian main, ready in minutes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Fiber4 g
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Protein5 g
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Saturated Fat1 g
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Sodium373 mg
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Sugar1 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare Ingredients: Gather all ingredients and have them ready to go. (5 minutes)
02
StepSauté Beans: Heat olive oil in a large nonstick skillet over medium-low heat. Add the drained and dried butter beans and cook, stirring occasionally, until they develop a slight golden-brown color and become crispy, approximately 8-10 minutes.
03
StepInfuse Flavors: Add the smashed garlic, fresh rosemary sprigs, and red pepper flakes to the skillet. Continue to cook, stirring frequently, until the garlic is fragrant and the beans are nicely crisped, about 3-5 minutes.
04
StepDeglaze and Finish: Discard the garlic cloves and rosemary sprigs. Stir in the white wine vinegar, scraping up any browned bits from the bottom of the pan. Cook for another minute until the vinegar has mostly evaporated.
05
StepSeason and Serve: Season to taste with sea salt and freshly cracked black pepper. Serve immediately and enjoy!
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Carmela Murphy
May 27, 2025I never thought butter beans could taste this good. The rosemary and red pepper flakes make it special.
Cathrine Framiconroy
Feb 14, 2025The key is really drying the butter beans. I didn't do that the first time and they were soggy.
Quentin Lind
Jan 29, 2025My kids even loved these! I omitted the red pepper flakes for them.
Priscilla Damore
Nov 26, 2024I've made this multiple times, it's a staple in my kitchen now.
Juvenal Bechtelar
Oct 21, 2024Great recipe! I added a little lemon zest for extra brightness.
Lizeth Price
Oct 2, 2024I used dried thyme because I didn't have rosemary and it was still delicious!
Karina Koelpin
Sep 1, 2024So quick and easy, perfect for a weeknight side dish.
Jensen Corkery
Aug 24, 2024This recipe is a keeper!
Adolphus Hudson
Jun 27, 2024This recipe is a game-changer! So easy and the flavor is incredible.