Friday, 24 October 2014

Petite Kitchen: Sage and Lemon Butter Beans

It's unbelievable how something so simple had Trevor & I fighting over the last spoonfuls. Awesome recipe out of one of my favourite cookbooks, My Petite Kitchen, by Eleanor Ozich. Again I didn't take a photo so using Eleanor's until I make them next.

Ingredients
serves 2 as a side dish
  • 1 can of organic butter beans, drained and rinsed
  • a good glug of extra virgin olive oil OR 1 Tbsp coconut oil
  • 1 large brown onion, diced 
  • 3-6 cloves of garlic (cut back if you aren't a big garlic fan)roughly chopped 
  • a large handful of fresh sage, leaves only 
  • juice of one lemon 
  • sea salt 
  • freshly cracked pepper

Method 

  1. Heat the olive oil in a large pan over medium heat. Add the onion, garlic and sage, and cook while stirring, until browned and slightly crispy. 
  2. Add the butter beans, and continue to cook for a minute or so. Add the lemon juice, and a good pinch of salt and pepper, and continue to cook for a further 2-3 minutes, just to let all the flavors sink in to each other. 
  3. Remove from the heat and serve immediately. Add a little more seasoning, and an extra drizzle of olive oil. Enjoy!


Photo source: Petite Kitchen

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