Recipe By Chef John
Published Sep 26th
Pan-Fried Butter Beans
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. 1 Heat olive oil in a non-stick skillet over medium-low heat
  2. 2 Cook and stir beans into hot oil until slightly golden and crispy, about 10 minutes
  3. 3 Stir garlic, rosemary, red pepper flakes, salt, and black pepper into beans; continue cooking until crispy, about 5 minutes
  4. 4 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


  1. These are delicious to snack on! I followed the recipe as is, except I added 2 more garlic cloves. Delicious!
  2. I used fresh-frozen Lima’s. My husband only wants them this way now. We loved them!
  3. Delicious. The only thing I didn’t have is white wine vinegar, so I used a splash of red wine vinegar. It worked fine and really enhanced the flavors! I added some left over chopped chicken breast, and it made a really awesome meal! Weight Watcher friendly, I might add!
  4. I'm not a fan of canned beans so I made this recipe first as listed but I had used fresh beans which didn't cook properly. The beans came out undercooked but the flavor had so much promise. So i made them again two days later with fresh beans that were hulled and boiled 10 minutes - Read more ...
  5. Wow I can t believe the flavor with just a few ingredients and some canned beans. They almost tasted breaded. I forgot the vinegar at first and it still was phenomenal. A cheap but delicious side that everyone will want to make.
  6. I used dried rosemary and probably just 2 tbs of oil and it was FANTASTIC. My 7 yr old called them disgusting but she isn't used to eating butter beans so I don't trust her judgment.
  7. My new favorite way for butter beans ! These would make a great appetizer for happy hour as well, could not stop eating them right out of the skillet! Messed up and did not print the recipe out and used thyme instead of rosemary...yummy as well.
  8. I added chopped onion and sliced cremini mushrooms to the beans right at the beginning so they fried and browned at the same time. I had no white wine vinegar so used rice vinegar. I was pleasantly surprised by this recipe. It was a very tasty side dish to some leftover roast beef.
  9. I didn't have fresh rosemary so I used dried. I realized after I ate it that I had forgotten to add the salt and pepper. Other than that I followed the recipe and it was quite good! Very easy and fast a nice change of pace from plain butter beans heated up. I'm happy to - Read more ...