Creamy Butter Beans

with Tomato Confit, Pesto and Toasted Panko

Heyyyyy!

Kidney. Garbanzo. Navy. Pinto. Black. Edamame. In the world of beans, the possibilities are as many as the varieties themselves.

(I recently learned that aquafaba, the liquid from a can of chickpeas, can be used as an egg substitute. The vegans were utilizing their entire brain and creativity on that one.)

Today we’re going to work with the Butter Bean (also know as Lima Beans). These beans are large and flat, with a creamy texture that melts in your tongue. Butter beans have a mild, buttery flavor that complements a variety of dishes. The subtle taste allows them to absorb the flavors of the ingredients they are cooked with, making them versatile in both savory recipes.

They are an excellent source of plant-based protein and fiber.

We're going to take a plain ol’ can of butter beans and really sauce it up! We'll make a light creamy base for our beans, then top with homemade tomato confit, basil pesto, and toasted panko crumbs. I know it sounds overwhelming, but I guarantee it will all come together so quickly! The tomato confit will take the longest, but we can do other things while it cooks, right? Right.

You've got this, friend! You're a flavorful now! I believe in you!

If you came here via Tik Tok or Instagram, you might remember that I mentioned in my video that butter beans included 52 grams of protein; however, I totally misread the label and the number was for carbs. I am really sorry! This was an honest mistake! Cool? Cool!

Let's start with the tomato confit, which takes the longest to make. Ninety minutes! Yikes!

FYI: Confit when food is cooked in a grease or oil, at a lower temperature, rather than deep frying. You can confit anything! Herbs, meats, vegetables and even fruits! You just need the patience to see it through.

---

Tomato Confit:

Prep time: 5-10 minutes

Cooktime: 90 minutes

Ingredients:

• 7oz oven-safe ramekin (note: this ramekin is fairly little; try not to flood it.)

• 1/2 cup of cherry tomatoes, halved

• 1/4 cup of extra virgin olive oil

• 1 sprig of fresh rosemary

• 2-3 sprigs of fresh thyme

• 1/4th of a shallot

• 1-2 garlic cloves sliced

• 1 tsp of balsamic vinegar ‘

• Pinch of kosher salt

• Pinch of Aleppo pepper (optional but highly encouraged)

• Pinch of Black pepper

  

Instructions:

• Preheat the oven to 300 degrees.

• While your oven is preheating, combine your tomatoes, oil, herbs, and spices. You do not need to mix anything.

  

  Note: You don't need to fill your ramekin to the brim with oil, but you do want to cover the majority of your tomatoes with herbs. If the tops are "poking out" of the oil, that's fine! If you feel you need add more oil feel free! You’ll just have more infused tomato oil. :)

• Place the filled ramekin on a baking sheet (to prevent them from tilting on the oven racks) and bake for 90 minutes. Around the twenty-minute mark, you should notice the oil begin to softly bubble. Simply leave it be! After ninety minutes, take your confit out to cool.

Your tomatoes should look wilted. You'll spoon the tomatoes on top of the beans. Please not ignore the infused oil! The oil is heavenly! I drizzle it over my eggs, pasta, rice EVERYTHING! Store oil in an airtight container for up to two weeks.

Congrats! You made tomato confit!

Now let’s make our pesto!

---

Basil Pesto

Prep time: 5 minutes.

Ingredients:

• 1/2 cup of fresh basil

• 1-2 tbsp of extra virgin olive oil

• 1 garlic clove

• 1/8th of a shallot

• 1-2 tbsp of Parmesan cheese (You will need the hard block of cheese grated, the prepackage cheese will piss you off. Trust me.)

• Salt to taste

• Squeeze of lemon juice

Note: Parmesan is a hard, salty cheese. Please use caution when salting in the end.

Instructions:

• Add all ingredients into a food processor and blend until smooth.

  

  

  Your pesto should look like a slightly chunky paste. You should be able to dollop spoonfuls of pesto when your beans are done.

  

  

  Now for the main event: butter beans.

  ---

  Butter Beans

Cooktime: 10 minutes

Ingredients:

• 1 can of butter beans, juices included

• 1/4 cup of coconut cream

• 1tbsp of unsalted butter

• Avocado oil

• 1tbsp of garlic, minced

• 1tbsp of shallot, minced

• 1tsp of garlic powder

• 1/2tsp of fennel

• 1/2tsp of chicken bouillon powder

• 1/2 tsp of fresh rosemary

• Kosher Salt to taste

• Generous sprinkle of freshly grated parmesan cheese (once again, try to avoid the prepackaged cheese)

Instructions:

In a medium-sized pot over medium heat, combine butter and avocado oil (the avocado oil will assist the butter not burn or brown). We don't want brown butter in this recipe.

Combine garlic and shallots. Sauté until aromatic and the garlic is gently browned. Please do not burn the garlic or you will have to start over.d

• While your aromatics are cooking, add your fennel.

Your base should look like this:

• Add your can of beans (liquids included).

• Add coconut cream. I assure the coconut will not overpower the dish. If you do not want to use coconut, heavy whipping cream will do.

• Add the remaining spices and salt, to taste. (Keep in mind that when you salt your beans, you will be adding salted confit and pesto. Parmesan cheese is salty. We also used chicken bouillon powder. I under-salted my beans to play it safe, but you know your palate better than I do.)

• Add a generous sprinkle of Parmesan cheese. The cheese will help to thicken your beans, making them smoother and creamier.

VOILÀ! Your beans are done!

Now you assemble with your confit and pesto.

Toasted panko crumbs! For added texture.

Bit more parm!

You, my friend, have officially made cool beans. Until next time!