Aglio e olio beans

Butter beans are such a hearty, substantial bean that they can be treated like pasta. Why not toss those beans in a delicious pesto-like sauce? Simply blend herbs, garlic, and lemon, along with any extras you fancy. Stir this vibrant mixture into hearty butter beans to create a flavorful side or main dish.

I could have named this dish a number of things. Ultimately, I named it after aglio e olio, a classic pasta made with garlic and olive oil, often garnished with parsley. It's also inspired by one of my favorite northern Italian dishes, bagna cauda, a rich and pungent sauce made from olive oil, plenty of garlic, and anchovies. And of course, there's a nod to pesto. 

I can't believe how easy and adaptable this recipe is. It's an excellent way to use up extra herbs and create an inexpensive, mostly pantry-based meal. The recipe is no-cook, and can be served room temperature, cold, or warmed. It only improves over time as the beans marinate, turning into a flavorful salad or appetizer. Whether served as an appetizer with crostini, as a picnic salad, enjoyed cozily on the couch with a warmed-up bowl and a hearty chunk of bread, this dish is sure to please!

Aglio e olio beans

1/4 cup extra virgin olive oil
4-5 cloves garlic
4-5 anchovy fillets (optional)

red pepper flakes or Calabrian chili paste to taste (optional)

salt to taste

juice and zest of 1 lemon

a lot of parsley (like all the leaves from one bunch) or some combination of spinach, arugula, and/or basil, etc.

2 15 oz cans butter beans, or other large white bean like Great Northern, rinsed and drained

garnish with Parmesan cheese (optional)

In a small blender or food processor, blend oil, garlic, anchovy and pepper (if using) into a smooth paste. Add lemon juice and zest and parsley or other herb of choice, blend until smooth. 

If desired, warm beans in microwave or stovetop, or leave them at room temperature. Stir in blended sauce. 

Serve immediately or let marinate. It gets better as it sits and lasts in the fridge for about 5 days.