Warm Butter Beans with Arugula
 
 
Inspired by Ottolenghi's recipe for 'Fried Lima Beans with Feta, Sorrel and Sumac'.
by:
Serves: 4 as a main course
Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 4 cans (15 ounces each) butter beans, drained
  • 1 bunch scallions, trimmed, halved lengthwise, and cut into 1-inch lengths
  • 1 large garlic clove, cut into coins and smashed
  • 5 ounces (5 to 6 packed cups) arugula
  • 3 to 4 ounces goat cheese, crumbled
  • ⅓ cup chopped fresh dill
  • Sumac (optional)
  • 1 lemon, for squeezing
Instructions
  1. Heat 1 tablespoon of the oil and 1 teaspoon of the butter in a large (12-inch) skillet over medium-high heat. Add ⅓ of the beans and cook until spotty brown on both sides, about 2 minutes. Pour into a medium bowl and repeat process twice more with remaining butter, oil, and beans.
  2. Add scallions, garlic, and arugula as the last batch of beans finishes; cook, stirring constantly, until just wilted.
  3. Return remaining beans to the pan; remove from heat, and let stand until warm. Sprinkle with cheese, dill, optional sumac and a generous squeeze of lemon juice. Serve immediately with additional lemon wedges.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/warm-butter-beans-with-arugula/