Ingredients
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2 cups cooked butter beans (or canned, drained and rinsed)
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3 tablespoons unsalted butter
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4 cloves garlic, minced
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1 teaspoon dried thyme (or 1 tablespoon fresh)
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1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
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Salt and freshly ground black pepper, to taste
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2 tablespoons fresh parsley, chopped
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Juice of half a lemon (optional)
Instructions
1. Heat Butter:
In a large skillet, melt butter over medium heat until it begins to foam.
2. Sauté Garlic and Herbs:
Add minced garlic, thyme, and rosemary. Cook for 1–2 minutes until fragrant but not browned.
3. Add Butter Beans:
Stir in the butter beans and cook for 5–7 minutes, gently mashing some of the beans to create a creamy texture.
4. Season:
Add salt and pepper to taste. If using, squeeze lemon juice over the beans and stir to combine.
5. Garnish and Serve:
Sprinkle fresh parsley on top and serve warm as a side or light main dish.