Braised Butter Beans Recipe

Soak and rinse beans

If using dried butter beans, drain the overnight soak, rinse under cold water, and pick over for any debris. If you prefer quicker prep, use 4 cups canned butter beans, drained and rinsed (reduce final cooking time).

Sweat aromatics

Heat a heavy 4–5 quart saucepan or Dutch oven over medium heat. Add 2 tbs olive oil and 1 tbs butter. When shimmering, add the diced onion, carrot, and celery with a pinch of salt. Sweat, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and tomato paste and cook 1–2 minutes until aromatic and tomato paste darkens slightly.

Deglaze and simmer

Pour in 1 cup dry white wine to deglaze, scraping any browned bits from the pan. Let the wine reduce by half, about 3 minutes. Add the soaked beans, 3 cups stock, thyme sprigs, bay leaf, smoked paprika, 1 tsp kosher salt, and 1/4 tsp black pepper. Bring to a gentle simmer.

Braise until tender

Lower the heat so the pot maintains a low simmer, cover slightly ajar, and cook until beans are tender but not falling apart, 45–70 minutes depending on age of beans. Stir occasionally and add up to 1/2 cup more stock or water if the pot gets too dry. Taste and adjust salt during cooking.

Finish and season

Once beans are tender and the sauce has thickened to a creamy, saucy consistency, remove and discard thyme sprigs and bay leaf. Stir in remaining 1 tbs olive oil, 1 tbsp lemon juice, chopped parsley, and the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper (adjust to taste). Keep warm.

Combine 1 cup labne with 1/4 tsp cold smoked olive oil or a very small drop of liquid smoke, lemon zest, 1/4 tsp salt, and a pinch of black pepper in a small bowl. Taste and add more smoke sparingly — you want a gentle background note. Chill or leave at cool room temperature until ready to serve.

Heat a small skillet over low heat (optional if you want to crisp the meat slightly). Add 2 tbs olive oil and the finely chopped prosciutto. Gently warm, stirring, until prosciutto just releases some fat and becomes slightly crisped at edges, about 3–4 minutes. Remove from heat and transfer to a bowl to cool slightly.

To the cooled prosciutto, add the minced shallot, chopped capers, chopped cornichons, 1 tsp sherry vinegar, 1/4 tsp black pepper, and the optional 2 tbs toasted chopped nuts. Stir to combine and adjust seasoning. The mixture should be a chunky, savory condiment.

Place a shallow spoonful (about 1–2 tbs) of smoked labne in the center of each serving bowl or on a shared platter and gently spread into a small disk.

Spoon warm braised butter beans around and slightly over the labne so the beans mingle with the yogurt. Spoon 1–2 tbs Charcuterie XO over the beans and labne, allowing bits of cured meat and pickles to be visible.

Drizzle a little extra-virgin olive oil over the dish, scatter chopped parsley or microgreens, and finish with a few flakes of coarse sea salt and a grind of black pepper. Serve with toasted bread slices for scooping.