vegetable, legume - butter beans, fava, chive, parsley
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Butter Beans
with Chives and Parsley
A simple, nutritious dish. If you prefer this as a salad,
use a drizzle of olive oil rather than butter.
serves 2 generously or 4 as a small side
400 g cooked butter beans (white lima beans) or cooked fresh fava beans or mix
of both
3-4 T. chopped chive
2 T. chopped parsley
1 t. butter
lemon
salt, white pepper
Heat the butter beans. Drain and add the chive, parsley, butter and a squeeze of lemon (according to taste) a little white pepper and salt if needed. Allow to sit covered off the heat for a few minutes before serving.
Variation: add a little crumbled bacon, minced ham or even a little warmed tuna. Chopped tomato is also very nice. Another colourful variation is to replace half of the butter beans with fava beans.
Note: of course you can use dried butter or fava beans. However,
soak them separately at least 6 hours or overnight. The butter beans will
take longer to cook than the fava. Follow instructions on package for
cooking.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2003 Patricia Conant