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Pan-Fried Butter Beans

Chef John

"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."
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25 m servings 167 cals
Original recipe yields 4 servings

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  1. 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.

Nutrition Facts

Per Serving: 167 calories; 10.2 g fat; 13.9 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 373 mg sodium. Full nutrition

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Read all reviews 5
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My new favorite way for butter beans ! These would make a great appetizer for happy hour as well, could not stop eating them right out of the skillet! Messed up and did not print the recipe ou...

I added chopped onion and sliced cremini mushrooms to the beans right at the beginning so they fried and browned at the same time. I had no white wine vinegar so used rice vinegar. I was pleasa...

I didn't have fresh rosemary, so I used dried. I realized after I ate it that I had forgotten to add the salt and pepper. Other than that, I followed the recipe, and it was quite good! Very easy...

I used dried rosemary and probably just 2 tbs of oil and it was FANTASTIC. My 7 yr old called them disgusting but she isn't used to eating butter beans so I don't trust her judgment.

Very good side dish!