Butter Beans In Salsa Verde


  • Makes4 to 6 servings
Butter Beans In Salsa Verde

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


  • 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


  • 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.

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