Pan-Fried Butter Beans

Pan-Fried Butter Beans

by Brianna Nichols 2 years ago
5 (9)
15 minutes
167.4 kcal
13.9 g carbs
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Description

I can see where a recipe title with the words 'fried' and 'butter' appearing one after the other may scare a few people off, but there's no reason to be alarmed. This pan-fried butter beans recipe is delicious, super-easy, and yes, good for you. You can substitute sherry vinegar for the white wine vinegar, if desired. You can substitute other fresh herbs for the rosemary, if desired.

Ingredients
  • 3 tablespoons olive oil
  • 1 (15 ounce) can butter beans - drained, rinsed, and patted dry
  • 2 cloves garlic, peeled and bruised, or more to taste
  • 2 sprigs fresh rosemary
  • 1 pinch red pepper flakes, or more to taste
  • salt and ground black pepper to taste
  • 1 tablespoon white wine vinegar
Directions
  1. 1. Heat olive oil in a non-stick skillet over medium-low heat. Cook and stir beans into hot oil until slightly golden and crispy, about 10 minutes. Stir garlic, rosemary, red pepper flakes, salt, and black pepper into beans; continue cooking until crispy, about 5 minutes. Drizzle vinegar over beans and toss.
Nutrition Facts
serving: 4 servings
calories: 167.4 kcal
carbohydrates: 13.9 g
protein: 5.1 g
saturated fat: 1.4 g
sodium: 373.1 mg
fiber: 3.5 g
sugar: 0.9 g
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