The only beans I am used to eating are the ones in my weekly burrito covered in white queso cheese at our local Mexican restaurant… so when I saw these butter beans in my new recipe from Purple Carrot I was a bit skeptical.
But Butter Beans for the WIN!
And crisp broccolini – you are AMAZING!
Dig into this recipe then let me know what you think!
PS. To make it easier for you I’ve designed a FULL RECIPE DOWNLOAD here to save you from writing this all down. DOWNLOAD YOUR FREE COPY HERE.
- Baking sheet
- Large nonstick skillet
- 6 oz broccolini
- 1 tbsp Italian spice
- 6 oz Lacinato kale
- 2 radishes
- 1 lemon
- 13.4 oz butter beans
- ¼ cup walnuts
- ¼ cup Follow Your Heart® Organic Vegan Caesar
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
*Not included. For the full ingredient list, see Nutrition Below.
Allergens: soy, tree nuts
1 – Roast the broccolini
Preheat the oven to 400°F. Trim about 1 inch off the bottom of the broccolini. Add the broccolini to a baking sheet and toss with 2 tsp olive oil and the Italian spice. Roast until browned in places, about 15 to 20 minutes.
2 – Make the salad
Destem the kale and thinly slice the leaves. Thinly slice the radishes. Halve the lemon. Add the sliced kale to a large bowl along with just half the lemon juice and a pinch of salt and pepper. Massage the kale for a moment until the leaves are dark green. Add the sliced radishes to the kale.
3 – Crisp the butter beans
Drain and rinse the butter beans and pat dry with paper towels. Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the butter beans in one layer, sprinkle with salt, and cook, shaking the pan occasionally, until browned in places, about 5 to 7 minutes.
4 – Serve
Add the remaining lemon juice, Caesar dressing, and a pinch of salt to a bowl. Stir the lemony Caesar dressing well. Divide the kale salad and butter beans between large plates. Top with roasted broccolini and walnuts. Drizzle with Lemony Caesar dressing. Enjoy!
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