Braised Butter Beans Recipe

Soak and rinse beans

If using dried butter beans, drain the overnight soak and rinse beans thoroughly. If using canned, drain and rinse and use about 3 cups; reduce initial cooking time accordingly.

Sweat aromatics

In a heavy-bottomed pot or Dutch oven, heat 2 tbs extra-virgin olive oil over medium heat. Add the diced onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add garlic and tomato paste

Add 4 minced garlic cloves and 1 tablespoon tomato paste to the pot. Cook, stirring, for 1–2 minutes until fragrant and the tomato paste darkens slightly.

Deglaze and simmer

Pour in 1/2 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Add beans and braising liquid

Add the soaked and rinsed butter beans to the pot along with 2 cups low-sodium vegetable stock (or water), 1 tsp dried thyme, 1 bay leaf, 1.5 tsp salt, and 1 tsp black pepper. Add additional water or stock if the beans are not covered by about 1 inch.

Simmer gently

Bring to a gentle simmer, then reduce heat to low, partially cover, and simmer until beans are tender but not falling apart, about 45–60 minutes for soaked dried beans (20–30 minutes if using canned). Stir occasionally and add more hot water/stock if liquid reduces too quickly.

Finish the beans

When beans are tender, remove bay leaf. Stir in 1 tablespoon extra-virgin olive oil and 1 tablespoon fresh lemon juice. Taste and adjust seasoning with salt and pepper. Keep warm on very low heat while preparing escarole and breadcrumbs.

In a large skillet, heat 1 tbs extra-virgin olive oil over medium heat. Add 1 sliced garlic clove and 1/4 tsp red pepper flakes and cook for 30 seconds until fragrant, taking care not to burn the garlic.

Add the chopped escarole and 1/4 tsp salt to the skillet. Toss and cook until wilted but still bright green, about 3–4 minutes. If the pan seems dry, add 1–2 tbs water to help steam and wilt the leaves. Remove from heat and set aside.

In a small skillet, melt 2 tbs unsalted butter over medium heat. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add 1 cup diced stale bread to the skillet and toast, stirring frequently, until crumbs are golden brown and crisp, about 4–6 minutes. Stir in 1 tbs chopped parsley and 1/4 tsp salt. Remove from heat and set aside.

Fold the wilted escarole into the pot of braised butter beans gently, combining until evenly distributed. Warm together over low heat for 1–2 minutes to marry flavors.

Spoon the beans and escarole into a shallow serving bowl. Sprinkle the garlic breadcrumbs evenly over the top, then dust with 1/2 cup finely grated Pecorino Romano. Drizzle 1 tbs extra-virgin olive oil over everything and scatter optional chopped parsley if using.

Serve warm. Leftovers keep refrigerated for up to 3 days; reheat gently with a splash of water or stock to loosen.