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Braised Butter Beans with Sumac and Herbs
Fall has entered the chat: and let’s welcome these braised butter beans with sumac and herbs! The most epic butter beans recipe. Truly a symphony of ingredients all tossed together with assorted herbs, and served on crusty bread. Serve either like that, or as a side dish with a main. But, I’m definitely eating this for dinner!
If you’re looking for another beans recipe, check out these Brothy Beans and Greens!
What ingredients do you need to make these braised butter beans?
Butter beans: I love the meatiness of butter beans, and they braise until tender really nicely as well. Paired with all my favorite aromatics and you have the most amazing meal.
Onions or shallots: For a smaller serving sized recipe, I like to use shallots, but if I’m making for more than two people, I may opt to use an onion – but it’s totally up to you and your preference.
Garlic cloves: LOVE garlic in here! We are just sautéing sliced garlic with the shallots and aromatics, but you can opt to add in roasted garlic as well.
Kosher salt and freshly ground cracked black pepper
Other optional add-ons: vegetables like celery, carrots, potatoes, fennel, asparagus, spinach, kale or even tomatoes (if in season!). To name a few!
Spices of choice: We are using sumac to braise these beans!
Lemon: Lemon squeeze to finish (optional), and whole cut lemons for the braise. I love the sour and tangy notes it adds when it’s braised with the beans. I would just omit as soon as the juices run out because otherwise it will turn bitter while it’s cooking with the beans.
Extra-virgin olive oil: Maybe the star of the show outside of the beans. It helps make a really nice braise for the beans, and you can also opt to add in butter if you choose additionally here too.
Herbs: We are using marjoram and rosemary. You can use anything you have like cilantro, thyme sprigs, oregano or basil. We’re also tossing in parsley and dill after the cook before serving.
Parmesan cheese: Shaved parmesan is being used for this dish at the end. But you can also add a parmesan rind in the braise, which is something we do for our Brothy Beans and Greens, too! (Also one of my favorite recipes!) Feel free to adjust to your cheese preference with feta or even goat cheese.
Instructions to make this butter beans recipe
Prep your beans!
Take your canned butter beans, open, rinse and dry. Set aside. We are using canned beans, but you can also soak dry beans ahead of time to make this recipe.
Bloom your spices and aromatics
In a skillet or pot, heat up in a drizzle of olive oil. Add your seasonings of salt, pepper and chili flakes. Bloom and add in your thinly sliced shallots and garlic. Let that sauté for a few minutes.
Add in your lemons, sumac and beans
Add in your quartered lemons, butter beans, stir and add in your sumac spice adjust with more olive oil and your choice of herbs. We are using rosemary and marjoram.
Braise!
Let your beans braise, sizzle and get tender, warmed throughout. Remove from the heat and remove your lemons.
Toss with herbs and serve
Toss (off heat) with your chopped herbs and a dash of vinegar (totally optional, if you want more acid!) adjusting with salt and pepper. Pour over toasted, crusty bread, or as a side. Serve!
Tips, Tricks and Substitutions
Do butter beans need to be soaked before cooking? If you are using canned butter beans, no, they do not need to soak. But if you are using dried butter beans, yes soak overnight!
Can chickpeas replace butter beans? YES!
Can I substitute cannellini beans for butter beans? Yes, absolutely, any other white beans would be great for this recipe, or chickpeas work too.
Can I make this recipe dairy-free and vegan? YES! Just remove the parmesan all together.
Looking for more beans recipes? More below!
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Braised Butter Beans with Sumac and Herbs
Ingredients
- 1 can white beans we are using butter beans
- 4 garlic cloves thinly sliced
- 2 shallots thinly sliced
- 1 lemon quartered, with the peel on
- 1 tablespoon sumac omit if preferred or replace with a splash of lemon juice
- 4 sprigs marjoram and rosemary 2 each
- dash of sherry vinegar optional
- finely chopped herbs of choice we're using parsley and dill
- salt and pepper to taste
- shaved parmesan to serve
- serve over crusty bread, or as a side
Instructions
- Prep your beans! Take your canned butter beans, open, rinse and dry. Set aside. We are using canned beans, but you can also soak dry beans ahead of time to make this recipe.
- Bloom your spices and aromatics. In a skillet or pot, heat up in a drizzle of olive oil. Add your seasonings of salt, pepper and chili flakes. Bloom and add in your thinly sliced shallots and garlic. Let that sauté for a few minutes.
- Add in your lemons, sumac and beans. Add in your quartered lemons, butter beans, stir and add in your sumac spice adjust with more olive oil and your choice of herbs. We are using rosemary and marjoram.
- Braise! Let your beans braise, sizzle and get tender, warmed throughout. Remove from the heat and remove your lemons.
- Toss with herbs and serve. Toss (off heat) with your chopped herbs and a dash of vinegar (totally optional, if you want more acid!) adjusting with salt and pepper. Pour over toasted, crusty bread, or as a side. Serve!
What is sumac? It’s not listed in the ingredients list, but it’s in the name and directions.
That’s my bad! Just updated to include. Sumac is a popular Middle Eastern spice made from dried and ground berries of the wild sumac flower. It tastes tangy, sour & acidic! You can find it at a local Persian or Middle-Eastern, Kosher market and also available online. Feel free to omit if you can’t get your hands on it. I hope this helps!