Warm Butter Bean Salad
Canned legumes are one of my favourite ingredients because they’re packed with veggie protein AND they’re pretty much ready to eat. All you need to do is warm them up and you’ve got a super satisfying and comforting dinner. These butter beans fried with garlic and rosemary also make a brilliant starter without the salad.
I’m super excited that my local supermarket has started selling washed baby kale leaves! I’ve used them in the picture and video.
serves 2
1 can butter beans (400g / 14oz), drained
1 clove garlic, finely sliced
1 sprig rosemary, leaves picked
1 tablespoon sherry or wine vinegar
4 large handfuls washed salad leaves
1. Heat a little oil in a small pan. Fry beans, garlic and rosemary on a medium high heat, stirring every now and then.
2. Meanwhile combine vinegar with 3 tablespoons extra virgin olive oil in a large bowl. Season and toss in the leaves to coat.
3. When the beans are browned, scatter over the leaves and sprinkle with sea salt flakes.
leftover potential
Will keep for a week or so in the fridge but is better the fresher it is as the leaves will wilt.
variations for fun
carnivore – serve layered with finely sliced proscuitto.
different legumes – replace the butter beans with other white beans or chickpeas.
hot! – Replace the rosemary with a teaspoon of dried chilli or a few finely sliced fresh red chillies.
more substantial – serve as a side to grilled lamb cutlets or steak. Or with a soft poached egg on top.
problem solving guide
too bland? Give the sauce a little more seasoning. The beans love salt.
too oily / too much dressing – Just transfer the salad to a clean bowl, leaving behind as much of the dressing as possible, then toss in the new bowl to rub some of the dressing off onto the sides. If things are really bad a bit of judicious paper towel blotting will help.
bitter – of the garlic gets burnt it will add a bitter flavour – just try and pick out the garlic bits and next time stir more frequently.
beans sticking to the pan – more oil should help. It’s also important that the beans are well drained before adding to the pan.
serving suggestions
Great as a simple supper on its own.
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Add to my Old Favourite Recipes
Wow! It seems too simple to call this a “recipe” but two bites in I am so thrilled to have this as a go-to meal. I never would have thought to put this together and certainly didn’t expect much, just happened to have ingredients on hand and was hungry while looking at your class. LOVE it. Was liberal with ground pepper and sea salt and I also added sun dried tomatoes like the previous poster (b/c I had a few left to use up). You rock Jules!
So glad you’re enjoying Angie! I’ve been getting my boys into beans too…
This is such a simple and delicious recipe. I modified it a bit by eliminating the rosemary and adding some sun-dried tomatoes to the pan while the beans cooked. The beans and garlic really crisp up so nicely. Thanks!
glad you liked it Stephanie!
Love the addition of sun dried tomatoes… yum
Jx