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Great recipe for Rich Butter Beans with Greens, Toasted Bread, and Aioli. Learned this recipe from Carla at Bon Appetit. It takes a while and uses way more salt than you think it should, but in the end it's a perfect labor of love and is deeply satisfying.
To get started with this particular recipe, we must prepare a few ingredients. You can have rich butter beans with greens, toasted bread, and aioli using 19 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Rich Butter Beans with Greens, Toasted Bread, and Aioli:
- Make ready 1 lb butter beans (baby limas), soaked overnight
- Prepare Salt, lots of salt
- Take 4 cloves garlic, smashed
- Prepare Black pepper
- Take 1 lemon
- Get 1 bunch rosemary
- Make ready 1 bunch mint
- Prepare 2 bunches oregano
- Make ready 1.5 cups rendered fat
- Prepare 2 Tbsp sherry vinegar
- Make ready 1 bunch greens (turnip, mustard, kale)
- Take Toasted Bread
- Get 1 loaf crusty bread, ripped into small pieces
- Take 2 Tbsp olive oil
- Make ready Garlic Lemon Aioli
- Make ready 1 egg yolk
- Take 1 garlic clove, grated
- Get 1/2 lemon, juiced
- Prepare 1 cup olive oil
You love eating rice, but I hate cooking it? Why don't you give the rice cooks a chance? Line a baking sheet with the baguette slices. Stir the garlic in with the melted butter and, with a basting brush, generously brush each slice with the garlic butter.
Instructions 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 twine 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.
This is really a great side dish, I have served this as a cold type salad in the summer, cooking it and letting it get cold in the refrigerator and as a hot side dish, both are equally good. Grease a cookie sheet with cooking spray. Pat the beans dry with paper towel. Spread them on the cookie sheet in a single layer. Aioli is a famous garlic sauce from southern France / Italy.
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