Storified by Lucette Delacroix· Thu, Mar 21 2013 01:41:17
Smooth and creamy, butter beans make a refreshing salad for the summer. In this recipe, cooked butter beans are chilled and mixed with cherry tomatoes and yogurt and seasoned with salt, onions, dill, cilantro, garlic, and mint for a Mediterranean-inspired dish. Serve this as an appetizer or a light snack. This also makes an excellent side dish to meats, vegetables and fish. Butter bean salad is a popular southern fare often served alongside fried chicken.
Butter beans are legumes packed with nutrients and an excellent source of protein. Low in fat and cholesterol, it is a healthy food choice that can be enjoyed on a regular basis. Some like mushier beans because of its creamy texture while others enjoy it with more structure. When it comes to chilled salad, beans with structure are better. Lima beans should have a pretty vibrant green color when cooked.
If you are using dried butter beans, soak them in tap water overnight to help soften the skin and make them easier to cook. Soak the beans for eight to ten hours but not longer than twelve hours or the beans will lose flavor and texture. If you are preparing the butter beans for dinner soak them in the morning. If you are serving the butter beans for lunch, soak them the night before. Keep in mind that after cooking the beans, you need to chill them first.
Drain the butter beans and rinse well before cooking. In general, the bigger the beans, the longer it takes to soak and cook. Dried butter beans will take about 40 minutes to simmer until they become tender while fresh butter beans will only take about five minutes. The cooking time for butter beans can also depend on how old they are. Do not overcook the butterbeans or they will turn mushy and will not make a good salad. Regularly check if the beans are tender enough to your liking.
Shell the butter beans and place them in a saucepan. Cover the beans with water and add the salt, bring to a boil, and cook for 5 minutes or until beans are bright green.
Drain the beans through a sieve/colander and allow to cool (in the fridge works fine).
While the beans are cooling, combine yogurt, mint, and the garlic (if using). Dice the onion/shallots, slice all the tomatoes in half, and coarsely chop the dill and cilantro.
In a serving bowl, combine the cooled beans, onion, tomatoes, herbs, and yogurt dressing. Toss until well covered. Serve and enjoy.
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