Marinated Butter Beans Food

MARINATED BUTTER BEANS

Marinated Butter Beans image

Provided by juli

Time 15m

Number Of Ingredients 11

Ingredients

28oz butter beans, drained and rinsed
1/2 cup olive oil
1/4 cup lemon juice
1/4 small red onion, minced
4 garlic cloves, minced
1/4 cup fresh mint, minced
1/4 cup fresh dill, minced
1/4 cup chives, chopped
1 tablespoon coarse salt*
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes

Steps:

Drain and rinse beans.
Add to a bowl and mix with the remaining ingredients.
The more these beans sit, the tastier they will get. Eat immediately or after they have marinated for a while. Either way is delicious!

MARINATED WHITE BEANS

Marinated White Beans image

To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on-or with-just about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables (and a can of tuna or some cooked chicken) for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon capers in brine, drained
1 teaspoon grated lemon zest plus 1 tablespoon lemon juice
1 teaspoon chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
Kosher salt
One 15.5-ounce can white beans (such as cannellini), rinsed, drained and patted dry
1 large ripe plum tomato, seeded and chopped
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don't let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.

ITALIAN BUTTER BEANS

Italian butter beans image

This healthy side dish gives Mediterranean flavour to grilled chicken or chops

Provided by Good Food team

Categories Dinner, Side dish

Time 20m

Number Of Ingredients 6

Ingredients

1 tbsp olive oil
4 garlic cloves , crushed
400g tin chopped tomato
2 tsp sugar
2 x 400g tins butter beans , rinsed and drained
small bunch basil , chopped

Steps:

Heat the oil in a medium saucepan. Fry the garlic for 1 min, then add the tomatoes, sugar and some seasoning. Tip in the beans and a splash of water. Cover and simmer for 5 mins, then stir in the basil and serve.

Nutrition Facts : Calories 140 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 1.41 milligram of sodium

MARINATED GREEN BEAN AND BUTTER BEAN SALAD

Marinated Green Bean and Butter Bean Salad image

This Southern side dish may be served with our Baked Country Ham.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

2 pounds fresh green beans, ends snapped
Salt
1 pound 4 ounces butter beans, or small fresh or frozen lima beans
1/4 cup tarragon or white-wine vinegar
3 tablespoons Dijon mustard
Freshly ground black pepper
1 shallot, minced
3/4 cup extra-virgin olive oil
2 tablespoons chopped fresh tarragon, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

Steps:

Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes. Reserving the cooking liquid, remove beans with a large slotted spoon; transfer to ice-water bath to stop the cooking. Transfer beans to a colander. Cook butter beans in the boiling cooking liquid, just until tender, 5 minutes if frozen. Strain; place under cold, running water to stop cooking. Set aside.
Make vinaigrette: In a medium bowl, combine vinegar, mustard, salt and pepper to taste, and minced shallot. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley.
In a large bowl, toss green beans until well coated with about three-quarters of the vinaigrette. In a large bowl or on a platter, arrange the green beans in an even layer. Sprinkle the reserved butter beans over the top. Drizzle the remaining vinaigrette over the beans. Garnish with tarragon and parsley. Serve at room temperature.

MARINATED MIXED BEANS

Marinated Mixed Beans image

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Provided by Amiel Stanek

Categories Bon Appétit Side Lunch Bean Herb Quick and Healthy Quick & Easy

Yield Makes about 4 cups

Number Of Ingredients 7

Ingredients

1 shallot, finely chopped
3 tablespoons white wine vinegar
1/2 cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill)
1/3 cup olive oil
2 (15-ounce) cans cannellini beans, navy beans, black-eyed peas, or chickpeas, or a mix, rinsed
1 teaspoon Aleppo-style pepper or gochugaru (coarse Korean hot pepper flakes)
Kosher salt

Steps:

Combine shallot and vinegar in a small bowl and let sit 5 minutes.
Meanwhile, mix herbs and oil in a large bowl to coat herbs. Add beans and red pepper and toss to combine. Season generously with salt.
Add shallot mixture to bean mixture and toss gently to combine.
Do Ahead
Beans can be made 3 days ahead. Cover and chill.

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