#butterbeans

If you want to make traditional crepes taste and feel different, try adding butter beans. For a hearty breakfast or brunch, these savory crepes are a great choice.

Ingredients: 1 cup all-purpose flour. 1 cup milk. 2 large eggs. 1/4 cup melted butter. 1/4 teaspoon salt. 1/2 cup cooked butter beans. 1/4 cup grated cheese optional. Butter for cooking.

Instructions: Put the all-purpose flour and salt in a bowl and mix them together. Mix the milk, eggs, and melted butter together in a different bowl. While whisking, slowly add the wet ingredients to the dry ones until you have a smooth batter. If you want to use grated cheese, add it along with the cooked butter beans. Put a nonstick skillet or crepe pan over medium-low heat and add a little butter to coat it. Pour some of the crepe batter into the pan and swirl it around to make it spread out evenly. It should be cooked for two to three minutes, or until the bottom is golden brown and the edges begin to lift. Turn the crepe over and cook for another one to two minutes, until the other side is golden brown too. Add more butter to the pan as needed and do it again with the rest of the batter. If you want, you can top the Pan-polo with Butter Beans Crepe with extra butter beans and cheese before serving it hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

Savor the creamy and rich flavor of this butter bean and lemony edamame hummus while maintaining your health. It has a distinct flavor from the edamame and butter bean combination, and a refreshing twist is added with the addition of fresh lemon juice and zest. Ideal as a party dip or as a snack!

Ingredients: 1 cup cooked edamame beans. 1 cup cooked butter beans. 2 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons fresh lemon juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon salt, or to taste. 1/4 teaspoon black pepper. 2 tablespoons water adjust as needed. Zest of 1 lemon. Fresh parsley, for garnish. Toasted sesame seeds, for garnish.

Instructions: You can use a food processor to mix the cooked butter beans, edamame beans, tahini, fresh lemon juice, olive oil, ground cumin, salt, and black pepper. If you need to, scrape down the sides of the bowl as you blend to make the mixture smooth and creamy. As you blend, add water one tablespoon at a time until you get the consistency you want. You can pick how much water you need based on your taste. You can add more salt, lemon juice, or cumin to the hummus if you think it needs it. The last step is to add the lemon zest and pulse a few times to mix it in. Put the hummus in a bowl to serve. Drizzle some olive oil over it and top it with toasted sesame seeds and fresh parsley. You can eat it as a dip for your favorite snacks or with pita bread and fresh vegetables. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

A delightful and savory butter beans recipe with the rich flavors of diced tomatoes, smoked paprika, and cumin. This Magnolia Days version is a perfect combination of comfort and taste.

Ingredients: 2 cups butter beans, soaked overnight. 4 cups water. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 teaspoon smoked paprika. 1 teaspoon cumin. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Soak the butter beans and add water to a large pot. After bringing to a boil, lower the heat and simmer the beans for 45 to 60 minutes, or until they are tender. After draining, set aside. Heat the olive oil in a different pan over medium heat. Add the chopped onion and saut it until it turns transparent. Add diced bell pepper and minced garlic to the pan. Simmer the veggies for a further two to three minutes, or until they are tender. Add the cumin, smoked paprika, diced tomatoes, salt, and pepper and stir. Simmer for five to seven minutes to let the flavors combine. To the tomato mixture, add the cooked butter beans. Give it a good stir, then reduce the heat and simmer for ten to fifteen more minutes so the beans can soak up the flavors. Before serving, add a dash of fresh parsley and adjust the seasoning to your taste. Serve the flavorful and filling Butter Beans Magnolia Days dish hot.

Prep Time: 15 minutes

Cook Time: 75 minutes

With the earthy richness of butter beans and the exotic touch of saffron, this flavorful and comforting clam soup is enhanced.

Ingredients: 1 lb littleneck clams, scrubbed and cleaned. 1 cup butter beans, soaked overnight and drained. 1/2 teaspoon saffron threads. 2 tablespoons unsalted butter. 1 onion, finely chopped. 2 cloves garlic, minced. 1 celery stalk, chopped. 1 carrot, diced. 4 cups chicken broth. 1 cup water. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrot. Cook until the vegetables are softened. Stir in the soaked butter beans and saffron threads, and cook for an additional 2 minutes. Pour in the chicken broth and water. Bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the butter beans are tender. Add the cleaned littleneck clams to the pot and cook until they open, about 5-7 minutes. Season the soup with salt and pepper to taste. Serve the soup hot, garnished with fresh chopped parsley. Enjoy your delightful Littleneck Clam Soup with Butter Beans and Saffron!

Prep Time: 20 minutes

Cook Time: 35 minutes

Creamy Smokey Butterbeans 🤩🥖🍲

Basically a creamier, smokier beans on toast and I’m obsessed 🥹 so speedy but so much flavour honestly!

2 tbsp olive oil or vegan butter 1 onion, diced 3 cloves garlic, minced 1/2 cup tomato purée/paste 3 tsp smoked paprika 3/4 tsp chilli flakes 250ml vegan double cream 1-2 tsp brown sugar 1.5 tbsp soy sauce 2 400g tins butterbeans, drained and rinsed For serving: toasted sourdough, lemon juice and fresh parsley