Recipe: Tasty Rich Butter Beans with Greens, Toasted Bread, and Aioli

Jon Nichols

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Recipe: Tasty Rich Butter Beans with Greens, Toasted Bread, and Aioli Delicious, fresh and tasty.

Rich Butter Beans with Greens, Toasted Bread, and Aioli. Great recipe for Rich Butter Beans with Greens, Toasted Bread, and Aioli. Learned this recipe from Carla at Bon Appetit. It takes a while and uses way more salt than you think it should, but in the end it's a perfect labor of love and is deeply satisfying.

Here is how you cook that.

Rich Butter Beans with Greens, Toasted Bread, and Aioli.

You love eating rice, but I hate cooking it?

You can have Rich Butter Beans with Greens, Toasted Bread, and Aioli using 19 ingredients and 10 steps. Here is how you cook it.

Ingredients of Rich Butter Beans with Greens, Toasted Bread, and Aioli

Prepare of butter beans (baby limas), soaked overnight.
It’s of Salt, lots of salt.
You need of garlic, smashed.
Prepare of Black pepper.
It’s of lemon.
It’s of rosemary.
It’s of mint.
It’s of oregano.
Prepare of rendered fat.
Prepare of sherry vinegar.
It’s of greens (turnip, mustard, kale).
Prepare of Toasted Bread.
Prepare of crusty bread, ripped into small pieces.
Prepare of olive oil.
Prepare of Garlic Lemon Aioli.
You need of egg yolk.
Prepare of garlic clove, grated.
Prepare of lemon, juiced.
You need of olive oil.

Why don't you give the rice cooks a chance?

Rich Butter Beans with Greens, Toasted Bread, and Aioli.

You can cook Rich Butter Beans with Greens, Toasted Bread, and […] Recipe: Yummy Salmon cakes.

These salmon cakes are crisp on the outside with tasty bites of flaked salmon - YUMM!!

Rich Butter Beans with Greens, Toasted Bread, and Aioli instructions

Soak the beans in salted water over night. They can be in the pot you cook the beans in. Bring the beans and the garlic to a rolling boil over high heat. Turn the heat off and skim the foam off..
Heat a dry skillet over high heat. Sear the lemon halves face down.
Bring the beans to another boil and skim once more..
Wrap the herbs (minus some oregano) in butcher twine to keep them together. Add the herbs, the lemons, pepper, and the fat to the beans. You want enough fat to cover the the liquid completely. Make up any lack of fat with olive oil. Add some salt..
Reduce the heat to the lowest possible to maintain a few faint bubbles every few minutes. Slow simmer for at least an hour…maybe 3 until the beans are tender. Continually taste the liquid as they cook adding salt to taste. You may be surprised how much salt they can take..
When the beans are done, remove the herb bundle, add the sherry vinegar and the extra oregano sprig. Salt if needed. Cook at the same bare simmer for 10-20 min..
Stem the greens and wash to remove sand. Remove the last oregano sprig. Turn the heat off and add the greens..
Tear the bread into small pieces. Heat the olive oil in a skillet over medium high heat. Add the bread and toss until crispy. Season with salt..
Prepare the aioli. Add the yolk to a bowl. Juice a half lemon and grate a garlic clove. Add the 1 ish cup of olive oil, 1 drop at a time, to the yolk mix. Whisking to incorporate until a lose mayo forms..
Scoop the beans into a deep bowl, dollop with aioli and then garnish with the toasted bread..

Cover and reduce heat to low.

And, since green beans are such a traditional food on America's Thanksgiving tables, we're gonna share this version of Shelley's browned butter veggies with you first.

It's SOOOO much better than that traditional green bean casserole that nestles itself (and its extra calories) right around your midsection.

Aioli is a famous garlic sauce from southern France / Italy.

It really goes well with almost anything!