Fall has entered the chat: and let’s welcome these braised butter beans with sumac and herbs! The most epic butter beans recipe.
Butter beans, onions, shallots, garlic cloves, kosher salt, black pepper, lemon
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.
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 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 (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!