Author Notes: This recipe is very versatile – you can mix up the ingredients to suit your taste. I’ve made variations of this with pinto and cannellini beans – I find the larger beans stand up to the sauteing process much better. You could also mix up the veggies using whatever’s in season – or in the fridge!
sliced Peppers work very well, as do spinach and tomatoes.
Nutritionally, this is a great dish – the beans are high in fiber and are loaded with low fat protein and iron, the onions provide the antioxidant quercetine, vitamin C and folate and the celery is a good source of vitamin A. —cooklynveg
Serves: 3 – as a side
tablespoon olive oil
ounces can of giant butter beans, drained and rinsed
celery sticks, sliced
tablespoons chopped fresh parsley
salt and pepper to taste
- In a medium sized pan heat the olive oil over a medium heat. Add the sliced onions and cook for a couple of minutes. Add the celery and cook for a couple of minutes more.
Add the butter beans to the pan and stir – but not too much or you’ll end up with mush – the trick is to let the beans cook undisturbed for 3 to 4 mins so they get nice and brown (but keep an eye on them so they don’t end up burnt!).
Season with salt and pepper to taste towards the end of cooking
That’s it – simple eh?