Bubbling Butter Beans

By LRay

Bubbling Butter Beans
We love the flavor and texture of dried beans, but you can make this recipe with three 15-ounce cans of butter beans instead. Just drain them and add in place of the cooked, presoaked beans.

6 servings

Recipe by Adam Perry Lang

May 2013

Ingredients

• Feans:
• 1 pound dried butter beans (large lima beans), soaked overnight, drained
• 3 tablespoons olive oil
• 1/2 pound sliced bacon, cut crosswise 1/4-inch thick
• 1 shallot, chopped
• 4 garlic cloves, sliced
• 2 cups low-sodium chicken broth
• 1 15-ounce can diced tomatoes, drained
• Kosher salt, freshly ground pepper
• Herb Dressing:
• 1/2 cup(packed) fresh basil leaves
• 1/2 cuppacked) fresh flat-leaf parsley leaves
• 1 teaspoonfinely grated lemon zest
• 1/2 teaspooncrushed red pepper flakes (optional)
• 1/2 cupextra-virgin olive oil
• 1 tablespoonfresh lemon juice
• Kosher salt, freshly ground pepper

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Beans:

Bring beans and 8 cups water to a boil in a large saucepan, reduce heat, and simmer until beans are tender, 50-60 minutes. Let beans cool at least 1 hour in cooking liquid.

Heat oil in a large saucepan over medium heat. Add bacon and cook, stirring often, until crisp, 8-10 minutes. Add shallot and garlic and cook, stirring often, until soft, 8-10 minutes.

Drain beans (discard cooking liquid) and add to saucepan. Add broth and tomatoes; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until beans are creamy, 20-30 minutes. Serve drizzled with Herb Dressing.

Herb Dressing:

Pulse basil, parsley, zest, and pepper flakes, if using, in a food processor until coarsely chopped. Add oil and lemon juice and pulse to combine; season with salt and pepper.

DO AHEAD: Beans can be made 2 days ahead. Cover and chill. Reheat, adding water if too thick, before adding Herb Dressing.