Pan-Fried Butter Beans
Ingredients25 m servings 167
- 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.
Per Serving: 167 calories; 10.2 13.9 5.1 0 373 Full nutrition
ReviewsRead all reviews 13
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 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'm not a fan of canned beans so I made this recipe first as listed but I had used fresh beans which didn't cook properly. The beans came out undercooked but the flavor had so much promise. So i...
Delicious. The only thing I didn’t have is white wine vinegar, so I used a splash of red wine vinegar. It worked fine and really enhanced the flavors! I added some left over chopped chicken brea...
Wow, I can’t believe the flavor with just a few ingredients and some canned beans. They almost tasted breaded. I forgot the vinegar at first, and it still was phenomenal. A cheap but deliciou...
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.
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 used fresh-frozen Lima’s. My husband only wants them this way now. We loved them!