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Buttery Brothy butter beans recipe stewed butter beans

Buttery Brothy Butter Beans Recipe

Sarah
The savoury flavour bomb party in this recipe is literally incredible. Like wowww. I have been making a big effort lately to experiment with more flavours using fresh ingredients. Shallots, garlic, fresh chilli (which is not even spicy without the seeds), celery and parsley are an amazing combination of flavours and omg it’s just so good idk how to describe it. Alsoooo I’ve always made a point of draining and rinsing my beans from the water (or is it aquafaba? Or is that just for chickpeas?) but throwing the whole can in, liquid and all is actually what makes the saucy beans super silky!
5 from 6 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Course Lunch
Cuisine Australian, European
Servings 4
Calories 77 kcal

Ingredients
  

  • 2 400g cans of butter beans
  • 1 medium shallot finely diced
  • 1 red chilli seeds removed and finely diced
  • 5 garlic cloves minced
  • 1 celery stalk finely chopped
  • ¼ cup parsley finely chopped
  • ½ lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and pepper to taste

Instructions
 

  • Being a pan to medium heat with the olive oil and butter
  • Add the shallots, chilli, celery and garlic with a big pinch of salt and sauté for 5 minutes
  • Add the beans (including all the liquid), stir and bring to a simmer then simmer for 5 minutes
  • Stir through the parsley then remove from the heat
  • Serve with toasted buttery sourdough, a squeeze of lemon, extra pinch of salt and pepper and enjoy!

Nutrition

Calories: 77kcalCarbohydrates: 5gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 28mgPotassium: 118mgFiber: 1gSugar: 2gVitamin A: 519IUVitamin C: 30mgCalcium: 21mgIron: 1mg
Keyword beans, butter beans, healthy lunch, sezzy brown, sezzy brown recipes, vegan recipe
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