Italian Butter Beans

This dish has layers of flavor from slowly sauteeing the fresh onions, bell pepper, garlic, and cherry tomatoes. This allows their natural sugars to caramelize and add sweetness to the sauce.

The wine and herbs add a richness and robust flavor, while the bit of butter mellows out the acidity of the tomatoes.

All this recipe needs is a green salad or vegetable. I like to serve it with Spicy Italian Style Broccoli Rabe for a healthy and delicious vegetarian or vegan meal.

WHAT ARE BUTTER BEANS?

Butter beans, also known as lima beans, are flat, kidney-shaped beans ranging in color from light green to off-white. They can range in size as well.  

The beans have a buttery texture and mild flavor. Southern US and Europe call the legume ‘butter bean’, while the rest of the globe uses ‘lima bean’. The beans can be dry, canned, or frozen.

For this recipe, we are using canned butter beans to make the recipe easier, but also to utilize the canned beans rich, tender consistency.

VARIATIONS

• To keep the recipe vegan, eliminate the butter. You could use a teaspoon of sugar or coconut oil if the sauce is too acidic.
• Tuck a small piece of Parmesan cheese rind into the pot when you add the canned tomatoes to add a mild cheesy flavor without overpowering the delicate flavor of the beans.
• If you’re a fan of Italian cheese, add your grated or shaved cheese to the top before serving.
• Up the nutritional content by stirring in kale or spinach to simmer with the tomatoes.
• Mild Italian sausage is delicious with the beans. You can crumble ½ pound of bulk sausage, hot or mild, into the Dutch oven. Cook until no longer pink. Then use the fat in the pan to saute the vegetables instead of the olive oil.