Italian Butter Beans with Meyer Lemon and Tarragon Recipe


  • 1 tablespoon chopped tarragon
  • 2 tablespoons chopped flat-leaf parsley
  • Freshly ground pepper
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons Meyer lemon juice or 2 tablespoons lemon juice
  • 2 teaspoons finely grated Meyer lemon zest (or 1 teaspoon lemon zest)
  • 1 tablespoon Champagne vinegar
  • + 4 more ingredients
    • ½ cup finely chopped red onion
    • Salt
    • 1 bay leaf
    • 1 ½ cups dried Italian butter beans or gigante beans (10 ounces), soaked overnight and drained

Rinse the beans and transfer them to a large saucepan. Add the bay leaf and 3 quarts of water and bring to a boil. Simmer over low heat until nearly tender, about 1 1/2 hours. Season the beans with salt and simmer until they are tender, but still hold their shape, about 45 minutes longer. Meanwh...

View full recipe at SpringPad


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