Butter Beans In Salsa Verde
18
- Makes4 to 6 servings
Photography by Suech and Beck. Excerpted from A Generous Meal by Christine Flynn. Copyright © 2023 Christine Flynn. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.
There’s something so meaty and more-ish about butter beans, and they look so good on the end of a toothpick that you may feel obligated to serve them when you put out a feast of small dishes for friends. This recipe also fits neatly into the category of “things that happen to be gluten-free and vegan,” which can be handy when you’re serving a group. —Christine Flynn
Ingredients
1 shallot, finely minced
1 tsp granulated sugar
2 tbsp red wine vinegar
1 green chili, minced
1 white anchovy, finely chopped (optional)
1/2 cup flat-leaf parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
3/4 cup extra-virgin olive oil
1 14-oz can butter beans, drained and rinsed
1/2 lemon, juiced
Salt and cracked black pepper, to taste
Pinch of ground red chilies
Instructions
In a small bowl, whisk together the shallot, sugar and vinegar until the sugar dissolves. Add the green chili, anchovy, parsley and cilantro.
Pour in the olive oil and stir to combine.
Add the beans to the herb mixture. Add the lemon juice and season with salt, pepper and chilies. Stir to combine and serve immediately.
Store leftovers in an airtight container in the fridge for up to 3 days. The herbs will start to discolour after a day or so, but the dish will still be good to eat.
This recipe is excerpted from A Generous Meal by Christine Flynn.
This recipe is part of a collection of spring-ready entertaining recipes by Christine Flynn.
This article contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.
