Butter Beans Recipe

Butter Beans with Kale, Anchovy Butter & Fennel Sausage

1. 1

   Prep beans (if using dried)

   If using dried butter beans: place 2 cups dried butter beans in a large bowl and cover with cold water by 3–4 inches. Soak at least 6–8 hours or overnight. Drain and rinse before cooking. To cook: put soaked beans in a pot, add 1.2 L (1200 ml) fresh water, bring to a simmer, skim foam, reduce heat to low and cook gently 45–60 minutes until very tender. Drain, reserving 1/2 cup cooking liquid. If using canned beans, drain and rinse 2 (15 oz) cans and skip soaking/cooking; reserve 1/2 cup of the can liquid if desired.

2. 2

   Make anchovy butter

   In a small bowl, mash 3 tbs unsalted butter with 4–6 finely chopped anchovy fillets until smooth and slightly emulsified. Stir in 1 minced garlic clove and 1 tsp lemon zest. Set anchovy butter aside at room temperature so flavors meld.

3. 3

   Brown the fennel sausage

   In a large, heavy skillet or sauté pan, heat 1 tbs olive oil over medium-high heat. Add 300 g crumbled fennel sausage and cook, breaking up with a spoon, until well browned and slightly crisp at edges, about 6–8 minutes. Transfer browned sausage to a plate lined with paper towel and set aside, leaving rendered fat in the pan.

4. 4

   Sauté aromatics

   Reduce heat to medium, add remaining 2 tbs olive oil to the pan if needed. Add 1 diced shallot and sauté 2–3 minutes until translucent. Add the remaining 2 minced garlic cloves and cook 30–45 seconds until fragrant (do not burn). Add 4 chopped anchovy fillets (if you like stronger anchovy flavor; optional if you prefer milder) and stir until they dissolve into the oil.

5. 5

   Deglaze and wilt kale

   Pour in 1 cup dry white wine (or 1 cup stock) to deglaze, scraping up browned bits from the pan. Let wine reduce by half, about 2–3 minutes. Add 6 cups thinly sliced kale and 1 cup chicken or vegetable stock. Stir, cover, and simmer gently 4–6 minutes until kale is tender and bright green. Uncover and let excess liquid reduce slightly if necessary.

6. 6

   Combine beans, sausage & anchovy butter

   Add the cooked or canned butter beans and browned fennel sausage back to the pan with the kale. Stir gently to combine. Dollop the anchovy butter around the pan and stir until it melts and coats the beans and greens, about 1–2 minutes. If the mixture seems dry, add up to 1/2 cup reserved bean cooking liquid or additional stock to reach a loose, saucy consistency.

7. 7

   Season and finish

   Season with 1 tsp coarse sea salt (taste and adjust — canned beans may need less) and 1 tsp freshly ground black pepper. Add 1 tbs fresh lemon juice, 2 tbs chopped fresh parsley, and 1 tsp lemon zest. If you want heat, sprinkle 1/2 tsp red pepper flakes. Stir gently to combine and warm through for another minute.

8. 8

   Serve

   Transfer to a serving bowl or individual plates. Finish with an extra small pat of anchovy butter or a drizzle of good olive oil, and an optional grind of black pepper. Serve warm as a main for 2–3 people or a side for 4–6.