Rating
Published Sep 26th
Prep 10m Cook 15m Additional - Ready In 25m
Servings 4 servings Calories 167.4
I can see where a recipe title with the words ‘fried’ and ‘butter’ appearing one after the other may scare a few people off, but there’s no reason to be alarmed. This pan-fried butter beans recipe is delicious, super-easy, and yes, good for you. You can substitute sherry vinegar for the white wine vinegar, if desired. You can substitute other fresh herbs for the rosemary, if desired.
Recipe Ingredients
- 3 tablespoons olive oil
- 1 (15 ounce) can butter beans - drained, rinsed, and patted dry
- 2 cloves garlic, peeled and bruised, or more to taste
- 2 sprigs fresh rosemary
- 1 pinch red pepper flakes, or more to taste
- salt and ground black pepper to taste
- 1 tablespoon white wine vinegar
Cooking Directions
- 1 Heat olive oil in a non-stick skillet over medium-low heat. Cook and stir beans into hot oil until slightly golden and crispy, about 10 minutes. Stir garlic, rosemary, red pepper flakes, salt, and black pepper into beans; continue cooking until crispy, about 5 minutes. Drizzle vinegar over beans and toss.
Nutrition Facts
- Calories 167.4
- Carbohydrate 13.9 g
- Fat 10.2 g
- Fiber 3.5 g
- Protein 5.1 g
- Saturated Fat 1.4 g
- Sodium 373.1 mg
- Sugar 0.9 g