Learning how to cook butter beans is the best idea if you like ingredients with some versatility. You can buy them anywhere, the price is nothing to be concerned about, and there are so many different meals you can develop with them.
Soup, dips, and salads are all possible with a batch of butter beans.
Since there are many options to choose from, we couldn’t settle on the best butter bean recipe to include in this blog.
Instead, we gathered the four best ones and gave you the information you need to make them.
So, wait no more, read our instructions and start cooking butter beans.
Firstly, you’ll need 850 grams of the main ingredient to make all four of our butter beans recipes. And, you’ll have to slow cook them.
How to cook butter beans properly? Well, most people go with the pre-soaking option without consulting the professionals.
Our advice is to, if possible, cook the beans dry, without the overnight soak. It will prevent them from going soggy and losing a bit of taste.
Instead, add them to the pot with a whole lot of water and a teaspoon of salt and let the cooking start. You’ll have to leave the beans on the stove until they are tender, which usually takes 6-8 hours.
After five hours have passed, you can start checking the progress every half hour.
You may be wondering how big of a pot will you need to make this amount of beans. Well, a 6-liter slow cooker would be ideal. However, since most amateur chefs don’t own that type of cooking equipment, splitting the portions is a perfectly reasonable solution.
And, of course, if you don’t have the time to slow cook our butter beans recipes, overnight soaking is still an option.
Still, cooking pre-soaked butter beans has its instructions. To do the job correctly, follow this guide:
Once the cooking is finished, drain the water, cover the beans and let them cool off in the fridge.
Do yourself a favor and prepare some basmati rice to accompany this recipe. You’ll thank us later.
Combining the fragrant buttery beans with curry and well-cooked rice will leave you speechless. And when you add the tomato chutney, you’ll see why we praise this recipe so much.
Dividing the preparation method into three steps will be the easiest to follow. So, work on the meal step-by-step, and finish in no time.
First, it’s time to cook the vegetables. Heat 2 tablespoons of olive oil in a large saucepan, then add chopped onions. Fry for the next ten minutes until the onions soften. Next, add the tomatoes and cook for ten more minutes. The tomatoes should soften as time passes.
Get a smaller saucepan for step 2. In it, heat the remaining two tablespoons of olive oil.
Then, add the black mustard and cumin seeds. Stir for the next few seconds, and let the cumin seeds sizzle. Next, it’s time to add the chili powder, grated ginger, crushed garlic, ground coriander, turmeric, and asafoetida.
Stir all ingredients for the next few minutes, then transfer into the large pan with tomatoes and onions.
The time has come to add the main ingredient. Pour the cooked butter beans into the pan, along with the water. Let it cook on low heat until it’s piping hot. Feel free to give it a taste and add more chili or salt if you’d prefer it that way.
Garnish with fresh coriander, serve, and enjoy!
This is the best butter bean recipe for beginners! It has only two main ingredients, and you can prepare it in less than 30 minutes.
We divided the process into steps again, so it will be easy to follow.
Start by heating the olive oil. Then, add the leeks, give them a stir, cover, and let everything cook for the next five minutes.
Pour the beans and the water into the mix, then bring it to a boil.
Add the bouillon powder and stir it into the soup. Then, let it simmer for the next 20 minutes, or until the leeks become tender.
Incorporate the fresh parsley, and give your soup a quick blend. Don’t overdo it, and make sure chunks of leeks are visible and some bean pieces are present.
The only thing left to do is serve and sample.
It’s hard to find a dip that rivals hummus quite well. We bet our butter beans dip can do that. Try it out yourself and see how you like it.
You’ll need a food processor to reach the creamy texture this dip demands. So, make sure to get one before you start cooking.
Gather the garlic, lemon juice, and the main ingredient, the beans, into a food processor. Work it until you reach the consistency of lightly whipped cream. If necessary, add water.
Season and spice the dip. Add salt and pepper and some Tabasco if you like your sauces hot. Then, stir in the herbs and capers.
Serve the dip with vegetables, olives, and Greek pita strips.
Check out our salad recipe if you’d like something lighter but still super satisfying.
Preheat the oven to 350 degrees F.
Gather all the vegetables you have prepared into a roasting pan. Drizzle olive oil, then toss the ingredients.
After about 30 minutes in the oven, the vegetables will become softer. That means it’s time to add the buttery beans. Also, add whole cherry tomatoes, some balsamic vinegarette, and feta cheese.
If you’re using any nuts, it’s time to add them.
Return everything to the oven for another 10 minutes.
Place the salad leaves on top, serve, and enjoy a refreshing meal.
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