butter-beans-with-garlic-lemon-and-herbs

🥘 Ingredients

• extra-virgin olive oil
  2 tbsp
• red pepper flakes
  1/2 tsp
• Urfa pepper
  1/2 tsp
• cumin
  1/2 tsp
• smoked paprika
  1/4 tsp
• garlic cloves (minced)
  4
• Kosher salt
  1 pinch
• Black pepper
  1 pinch
• butter beans
  2 (15-ounce cans)
• vegetable broth
  1.5 cups
• lemons
  2
• green onions (trimmed and chopped, both white and green parts)
  2
• parsley (roughly chopped)
  1/3 cup
• dill (roughly chopped)
  1/3 cup

🍳 Cookware

• nonstick skillet

1. 1

   Toast the seasonings. Set a large nonstick skillet over medium-high heat. Add extra-virgin olive oil . Once it begins to shimmer, add red pepper flakes , optional Urfa pepper , cumin , smoked paprika , minced garlic cloves , and a big pinch of Kosher salt and Black 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).

   extra-virgin olive oil: 2 tbsp, red pepper flakes: 1/2 tsp, Urfa pepper: 1/2 tsp, cumin: 1/2 tsp, smoked paprika: 1/4 tsp, garlic cloves: 4 (minced), Kosher salt: 1 pinch, Black pepper: 1 pinch
2. 2

   Simmer the beans. Add the drained and rinsed butter beans and 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 .

   butter beans: 2 (15-ounce cans), vegetable broth: 1.5 cups
3. 3

   Finish and serve. Turn off the heat and stir in the juice of lemons , chopped green onions , and fresh herbs parsley and dill . Serve warm, with your favorite crusty bread, rice, or tossed with cooked plain pasta.

   lemons: 2, green onions: 2 (trimmed and chopped, both white and green parts), parsley: 1/3 cup (roughly chopped), dill: 1/3 cup (roughly chopped)