Reminiscent of a lunch we had in Italy years ago, butter beans are so versatile. Perfect for soups, stews, salads and as a side dish.
We love this simple meal on a hot summer day!
Braised Butter Beans with Greens
Butter Beans and Lima Beans are the same, even though the different name has caused great debates.
Originating in South American and now eaten World Wide.
Ingredients
- 1 can 14 oz 398 ml Scarpone’s Giant Butter Beans (16 CHO/1/2 cup/125 ml)
- Beans = 235 gr drained 30 CHO
- 2 TBSP olive oil 0 CHO
- ½ cup (55 gr) celery 1 CHO
- 2 TBSP (20 gr) shallot 4 CHO
- 1 tsp. fresh rosemary chopped 0 CHO
- ¼ tsp. red pepper flakes 0 CHO
- 2.5 cups (71 gr) spinach, roughly chopped 1 CHO
- ½ cup chicken stock 0 CHO
- 1 TBSP fresh lemon juice 0 CHO
- 3 TBSP (30 gr) Parmesan 0 CHO
- 3 TBSP (30 gr) Pecorino 0 CHO
- Salt and pepper to taste 0 CHO
- Parsley/Cucumber/Radish/Proscuitto to garnish 0 CHO
TOTAL CHO 36 CHO
- TOTAL GRAMS 481 GRAMS
- 36 CHO DIVIDED BY 481 GRAMS = .074 CHO/GRAM
- ¼ CUP = 57 GRAMS (.074 CHO x 57 GRAMS) 4.21 CHO/1/4 CUP
Instructions
- Heat oil in Dutch Oven or medium saucepan. Add celery, shallot and rosemary. Cook over medium low heat for 5 minutes, without burning the shallot and celery is softer.
- Add red pepper flakes and sauté 1 minute.
- Start adding the spinach by the handfuls and stirring gently.
- Once spinach has started to wilt, add the chicken stock and beans. Bring to a boil, then reduce heat and simmer 5 minutes, reducing liquid by about half.
- Remove pan from heat, and add lemon juice, Parmesan and Pecorino. Stir to incorporate and add salt and pepper to taste.
- Serve on top of grilled Baguette/GF Pita/Hotdog Bun, cut lengthwise about 6 inches long and cut in half horizontally.
- Garnish with fresh cucumber, radish and prosciutto.
