Description
I can see where a recipe title with the words ‘fried’ and ‘butter’ appearing one after the other may scare a few people off, but there’s no reason to be alarmed. This pan-fried butter beans recipe is delicious, super-easy, and yes, good for you. You can substitute sherry vinegar for the white wine vinegar, if desired. You can substitute other fresh herbs for the rosemary, if desired.
Ingredients
- 3 tablespoons olive oil
- 1 (15 ounce) can butter beans – drained, rinsed, and patted dry
- 2 cloves garlic, peeled and bruised, or more to taste
- 2 sprigs fresh rosemary
- 1 pinch red pepper flakes, or more to taste
- salt and ground black pepper to taste
- 1 tablespoon white wine vinegar
Instructions
- Heat olive oil in a non-stick skillet over medium-low heat. Cook and stir beans into hot oil until slightly golden and crispy
- about 10 minutes. Stir garlic
- rosemary
- red pepper flakes
- salt
- and black pepper into beans; continue cooking until crispy
- about 5 minutes. Drizzle vinegar over beans and toss.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4