Inspired by Ottolenghi's recipe for 'Fried Lima Beans with Feta, Sorrel and Sumac'.
by: Three Many Cooks
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
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.
Add scallions, garlic, and arugula as the last batch of beans finishes; cook, stirring constantly, until just wilted.
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/