Warm Spanish-Style Butter Beans

F&W Test Kitchen recipe designer Melissa Gray calls this butter beans recipe a love letter to her time in Spain. Large, velvety butter beans (likewise referred to as lima beans) are the perfect vessel for an acidic, slightly sweet marinade made from saffron, sherry vinegar, smoked paprika, and garlic. The pops of sweet tomato and briny olives all combine for a familiar yet new bite.

Serve this butter beans dish with cocktails or as a weeknight side dish in addition to an easy roast chicken, pan-seared pork chops, or grilled strip steak.

Frequently asked concerns
How do you cook dried beans?
For the best taste, utilize a generous hand with salt and include aromatics like onion and carrots when cooking your beans from a dried state. (No, you do not require to soak them initially.) Read more about the best way to prepare dried beans.

Are butter beans and lima beans the same thing?
Butter bean and lima bean are two names for the same bean (Phaseolus lunatus). Likely originating in Peru, the beans are large and flat fit. They’re commonly readily available dried, fresh, and frozen; for the very best taste, start with good dry beans.

Where can you buy dry lima beans?
Lima beans are extensively offered, however for an unique treat, source from a bean specialist. Rancho Gordo is among the very best. Their beans are all treasure and non-GMO. Plus, all of the beans they provide are less than two years old; 95% are less than one years of age. One of the earliest suppliers of heirloom beans in the United States, Zürsun Idaho Heirloom Beans deals with little household farms to grow most of their legumes in Idaho’s Snake River Canyon region, processing the beans from the raw state in-house.

Notes from the Food & Wine Test Kitchen
Heating the paprika and saffron with the tomatoes and garlic at the start of the cooking process helps their scent and taste permeate the whole meal.

In our tests, we utilized Vinegar de Jerez from Sanchez Romate (sherry vinegar made in Jerez, Spain). We found butter beans at Whole Foods (they are likewise available at numerous grocery stores and online retailers). A lot of times you will see manzanilla olives packed with pimentos– these are fine to utilize. You can either remove the pepper inside or just leave.

Make ahead
This butter beans recipe can be made ahead of time. Store the dish in an airtight container in the fridge for as much as 3 days.
Warm Spanish-Style Butter Beans
Suggested pairing
Choose a crisp, coastal Spanish white, such as Lagar de Cervera Albariño.
Ingredients
1/2 cup extra-virgin olive oil, divided

4 pints grape tomatoes (4 cups).

1 cup chopped rattled roasted red bell peppers.

1 tablespoon smoked paprika.

Pinch of saffron threads (about 12 threads).

4 medium garlic cloves, smashed, plus 1 1/2 teaspoons carefully chopped garlic, divided.

6 cups cooked and drained pipes big lima beans plus 2 cups booked bean cooking liquid.

1/2 cup sliced manzanilla olives.

2 tablespoons sherry vinegar.

1 1/2 teaspoons kosher salt, divided.

1 cup gently loaded fresh parsley leaves, carefully sliced (about 5 tablespoons).

Toasted crusty bread, for serving.
Instructions.
Preheat oven to 350 ° F. Heat 2 tablespoons extra-virgin olive oil in a big saucepan over medium. Add grape tomatoes, roasted red bell peppers, smoked paprika, saffron threads, and smashed garlic cloves; cook over medium, stirring periodically, until tomatoes are softened and begin to burst, 10 to 12 minutes.

Stir in cooked lima beans and bean cooking liquid, olives, sherry vinegar, and 1 teaspoon kosher salt. Spoon into an ungreased 13- x 9-inch baking meal. Bake in preheated oven up until heated through and liquid is a little reduced, 45 to 55 minutes. Let stand 5 minutes before serving.
Stir together parsley leaves, sliced garlic, remaining 6 tablespoons extra-virgin olive oil, and staying 1/2 teaspoon kosher salt. Spoon mix over warm beans. Serve beans with toasted crusty bread.

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