Hello, I am Kate. Today, I’m gonna show you how to prepare rich butter beans with greens, toasted bread, and aioli recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rich Butter Beans with Greens, Toasted Bread, and Aioli Recipe
Rich Butter Beans with Greens, Toasted Bread, and Aioli is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Rich Butter Beans with Greens, Toasted Bread, and Aioli is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have rich butter beans with greens, toasted bread, and aioli using 19 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Rich Butter Beans with Greens, Toasted Bread, and Aioli:
- Get 1 lb butter beans (baby limas), soaked overnight
- Make ready Salt, lots of salt
- Make ready 4 cloves garlic, smashed
- Make ready Black pepper
- Make ready 1 lemon
- Take 1 bunch rosemary
- Take 1 bunch mint
- Make ready 2 bunches oregano
- Make ready 1.5 cups rendered fat
- Prepare 2 Tbsp sherry vinegar
- Take 1 bunch greens (turnip, mustard, kale)
- Get Toasted Bread
- Make ready 1 loaf crusty bread, ripped into small pieces
- Take 2 Tbsp olive oil
- Get Garlic Lemon Aioli
- Get 1 egg yolk
- Take 1 garlic clove, grated
- Make ready 1/2 lemon, juiced
- Take 1 cup olive oil
Steps to make Rich Butter Beans with Greens, Toasted Bread, and Aioli:
- Soak the beans in salted water over night. They can be in the pot you cook the beans in. Bring the beans and the garlic to a rolling boil over high heat. Turn the heat off and skim the foam off.
- Heat a dry skillet over high heat. Sear the lemon halves face down
- Bring the beans to another boil and skim once more.
- Wrap the herbs (minus some oregano) in butcher t to keep them together. Add the herbs, the lemons, pepper, and the fat to the beans. You want enough fat to cover the the liquid completely. Make up any lack of fat with olive oil. Add some salt.
- Reduce the heat to the lowest possible to maintain a few faint bubbles every few minutes. Slow simmer for at least an hour…maybe 3 until the beans are tender. Continually taste the liquid as they cook adding salt to taste. You may be surprised how much salt they can take.
- When the beans are done, remove the herb bundle, add the sherry vinegar and the extra oregano sprig. Salt if needed. Cook at the same bare simmer for 10-20 min.
- Stem the greens and wash to remove sand. Remove the last oregano sprig. Turn the heat off and add the greens.
- Tear the bread into small pieces. Heat the olive oil in a skillet over medium high heat. Add the bread and toss until crispy. Season with salt.
- Prepare the aioli. Add the yolk to a bowl. Juice a half lemon and grate a garlic clove. Add the 1 ish cup of olive oil, 1 drop at a time, to the yolk mix. Whisking to incorporate until a lose mayo forms.
- Scoop the beans into a deep bowl, dollop with aioli and then garnish with the toasted bread.
So that’s going to wrap this up for this exceptional dish rich butter beans with greens, toasted bread, and aioli recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
