Pan-Fried Butter Beans

Something possessed me to buy a can of butter beans and I found this recipe. It was shockingly delicious. I sliced the garlic and left it in, omitted the vinegar. Served with air fryer pork chops and cabbage.

Did not have wine vinegar and used lemon juice I squeezed over it. Very good.

Made it as written except after cooking, I kept in the garlic, and took out the rosemary sprigs. Doesn’t make much per serving, about 50 grams for three servings. It’s pretty caloric, but I don’t care. Also, my plan is the put them in tacos next time! Really simple and tasty.

These were GREAT! even tho I burned the heck out of the outside using too small of a pan the insides stayed softish but with a crunch. I added a LOT more garlic, like 4 cloves fresh thinly sliced and a hefty sprinkle of garlic powder as well. Pretty much used 3X the red pepper flakes as well. Will remake these crispy spicy garlicky beans again!! NOTE: this is a side dish that could take on any flavor profile you wish once you’ve got the method down.

This is a winning recipe! I used avocado oil instead of olive, doubled the garlic, and was generous with the pepper flakes. I absolutely love the garlicky beans, and it didn’t take nearly as long as a soup. This would also taste yummy smashed onto toast. Thank you, Chef John!

While the end result tasted okay, it was a hot mess to make. Seemed so simple, right? Even though I had the heat on medium low, the beans suddenly started popping out of the pan. I won’t make again because I spent longer cleaning popped butter beans off of my stove than I did actually making the dish.

Made exactly as written. So delicious! Simple yet tasty. Would make a great side dish.

Dry and tasteless.

This was pretty good. It was the first time I’ve ever had butter beans. I added some chopped bacon and had to use rice vinegar instead of white wine vinegar, but I think I’ll skip the vinegar as well as the rosemary next time. Not a big rosemary fan, but I can imagine so many things this recipe would be good with, like ham and diced green onions. I’ll definitely make this again with some adjustments to my own taste.

I followed the recipe exactly but was completely disappointed with the result. They had an ok flavor, but were dry and mushy. I’m glad it didn’t cost much to try, but we won’t be having it again.

These are delicious to snack on! I followed the recipe as is, except I added 2 more garlic cloves. Delicious!

These were outstanding!!! Had I understood how good they are, I would have tripled the recipe!!! Got to use my fresh rosemary from the garden. Mmmmmm Oh, as an afterthought I threw in just a few cherry tomatoes to use them up. Extra deliciousness and I would do it again but not needed.

I used fresh-frozen Lima’s. My husband only wants them this way now. We loved them!

There is something about this recipe that … as I’m typing this out it now makes my mouth water. It’s rather addicting… the combination of ingredients… just amazing..

Delish!

Delicious. The only thing I didn’t have is white wine vinegar, so I used a splash of red wine vinegar. It worked fine and really enhanced the flavors! I added some left over chopped chicken breast, and it made a really awesome meal! Weight Watcher friendly, I might add!

I’m not a fan of canned beans so I made this recipe first as listed but I had used fresh beans which didn’t cook properly. The beans came out undercooked but the flavor had so much promise. So i made them again two days later with fresh beans that were hulled and boiled 10 minutes first. OMG amazing! This is now a staple side for us.

Wow, I can’t believe the flavor with just a few ingredients and some canned beans. They almost tasted breaded. I forgot the vinegar at first, and it still was phenomenal. A cheap but delicious side, that everyone will want to make.

I loved these! Hubby was on the fence but cleared his plate so… Only had rice vinegar and I liked the balance it gave, I’ll get some of the recommend for next time, and there Will be a next time! Thank you Chef John!

I used dried rosemary and probably just 2 tbs of oil and it was FANTASTIC. My 7 yr old called them disgusting but she isn’t used to eating butter beans so I don’t trust her judgment.

My new favorite way for butter beans ! These would make a great appetizer for happy hour as well, could not stop eating them right out of the skillet! Messed up and did not print the recipe out and used thyme instead of rosemary…yummy as well.