BROWN-BUTTER BUTTER BEANS WITH LEMON AND PESTO
These roasted beans are treated in much the same way as toasted gnocchi, and yield similar results: They're nicely browned on the surface, then coated in an unctuous, lemony, buttery sauce. Make sure to have your pesto and warm brown-butter sauce ready to pour onto the beans right when they come out of the oven, so that the beans remain crispy and the sauce nice and loose. For a vegetarian version, you can swap out the anchovies for some briny capers and leave out the Parmesan. The whole experience is quite rich, so serve these with some lightly cooked leafy greens.
Provided by Yotam Ottolenghi
Categories dinner, lunch, beans, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees Fahrenheit/230 degrees Celsius. Dry the butter beans very well, then spread them out onto 2 large parchment-lined baking sheets (trays). Add 2 tablespoons oil, 1/4 teaspoon salt and plenty of pepper to each baking sheet, toss gently to combine, then spread the beans in an even layer. Roast for 15 minutes, then carefully turn over the butter beans and return to the oven, swapping the positions of both baking sheets. Roast until nicely browned and crispy, another 10 to 15 minutes. Don't worry if some of the butter beans are broken or split; this lends plenty of crisp texture.
- While the beans roast, make the pesto: Add the Parmesan, parsley, scallions, lemon zest, a good pinch of salt and a generous amount of pepper to a food processor, and pulse a few times to finely chop. Add the remaining 3 tablespoons oil and blitz until combined. Transfer to a bowl, stir in 4 teaspoons lemon juice, and set aside.
- Add the butter to a large skillet and melt over medium-high heat. Once melted, cook for 4 to 5 minutes, swirling the pan occasionally, until beginning to brown and smell nutty. Add the garlic (it will bubble vigorously) and cook for 1 minute. Stir in the anchovies and cook for 30 to 60 seconds more, or until the garlic is very lightly golden. Stir in the red-pepper flakes, then remove from the heat. Stir in the remaining lemon juice.
- Using the parchment paper as a sling, transfer the roasted butter beans to a large platter or divide among plates. Pour the brown butter mixture on top. Dot with some of the pesto, and serve right away, passing the remaining pesto in a bowl alongside.
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Tuhin mn
[email protected]I made this recipe for a dinner party and everyone loved it. It's a really elegant and flavorful dish.
golden queen
[email protected]This recipe is a good starting point, but I think it needs a little more seasoning. I added some garlic and chili flakes to give it a little more flavor.
Nayeem Sarder
[email protected]I'm a big fan of butter beans and I'm always looking for new ways to cook them. This recipe is a great addition to my repertoire.
Adewole Akanbi
[email protected]This recipe is a great way to use up leftover beans. I had a can of beans in my pantry and I didn't know what to do with them. This recipe was the perfect solution.
Toufiq Ahmad koki khel
[email protected]I'm always looking for new and healthy recipes. This recipe is a great addition to my collection.
Intizar Hussin
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the beans and they didn't even notice the pesto.
Kuzeyma Abdi
[email protected]I'm not a big fan of pesto, but I really enjoyed this recipe. The lemon and butter beans really helped to balance out the flavor of the pesto.
Faizan Ansari shaikh
[email protected]I made this recipe for a dinner party and everyone loved it. It's a really elegant and flavorful dish.
Jordan Wright
[email protected]This recipe is a good starting point, but I think it needs a little more seasoning. I added some garlic and chili flakes to give it a little more flavor.
Alim Badsha
[email protected]I'm always looking for new ways to cook butter beans. This recipe is a great addition to my repertoire.
Cory Goben
[email protected]This recipe is so easy to make. I'm not a very experienced cook, but I was able to make this dish without any problems.
Shahzad Chattha
[email protected]I love the combination of flavors in this recipe. The lemon and pesto really complement each other.
Evelin Lugo
[email protected]This recipe is a great way to use up leftover butter beans. I had a can of beans in my pantry and I didn't know what to do with them. This recipe was the perfect solution.
Rain rasel
[email protected]I'm a vegetarian and I'm always looking for new and exciting ways to cook beans. This recipe is a keeper!
Thulan Zondi
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved it.
Siale siale
[email protected]This was a delicious and healthy side dish. I served it with grilled chicken and it was a perfect complement.
Hriday Biswas
[email protected]I'm not a big fan of butter beans, but I really enjoyed this recipe. The lemon and pesto really helped to brighten up the flavor of the beans.
Tammy Bradshaw
[email protected]The beans were a little too salty for my taste, but overall this was a good recipe. I would make it again with less salt.
DaveS Vucko
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight meal when I don't have a lot of time to cook.
Taylor Davidson
[email protected]This recipe was a hit with my family! The beans were creamy and flavorful, and the lemon and pesto added a nice brightness and freshness. I will definitely be making this again.