Hot Cherry Pepper Butter Bean Skillet
It's super easy to make a meal out of a can of beans you guys. I'm a sucker for butter beans; large and in charge beans that are so smooth and creamy. I whipped up a hearty skillet full of heat, good wine, herbs, and grana padano, and served it up with grilled bread for hearty lunch that's nutrish and delish!
See notes for garnishes.
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
16
Serves: 2 - 4
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Butter, Unsalted, Divided 1 Tb & 2 Tb
- 1 Tbsp1 Tbsp1 Tbsp Chili Infused Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 8 whole8 whole8 whole Hot Cherry Peppers in Oil, chopped
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 1 pinch1 pinch1 pinch Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, diced
- 5 pieces5 pieces5 pieces Basil, Fresh, small handful, torn
- 540 ml540 ml540 ml Butter Beans, Canned, drained & lightly rinsed
- 0.75 cup0.75 cup0.75 cup White Wine, I used a local Ontario Pinot Grigio
- 0.5 cup0.5 cup0.5 cup Vegetable Broth, I used Pres. Choice Plant-Based Chik'n
- 0.333 cup0.333 cup0.333 cup Parsley, chopped
- .5 cup.5 cup.5 cup Grana Padano Cheese, finely shredded
- .5 whole.5 whole.5 whole Lemon, juice, more if desired
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, 2 Tbsp. butter, pepper flakes, chili oil, garlic, and hot cherry peppers in a 10" skillet set to just below medium heat. Once heated, stir and let everything sizzle together for up to a minute without burning. Add the onion along with a good pinch of both salt & cracked pepper. Stir and cook 3ish minutes before dropping in half your torn basil. Stir and continue to cook another 2 minutes.
- Pour in the beans and season again with salt & pepper. Stir and cook another couple of minutes until the beans are warmed up. Pour in the wine and let that wine simmer until reduced significantly. Add the broth and once it starts bubbling again, reduce the heat to medium low, season with a pinch of salt, and simmer 10 minutes. Fold in half the parsley and continue to simmer another 6 - 8 minutes until rich and creamy. You want some liquid remaining but it should be nice and thick at this point.
- Turn off the heat and fold in the remaining parsley & basil, last Tbsp. of butter, the juice of half a lemon, and the grana padano. Stir until combined and creamy. Taste and adjust your salt / pepper to your desired preference.
- Preheat your grill pan and grill 2 slices of oiled sourdough per person if serving as a main, and one piece if serving as a side. Once crispy and grilled on both sides, gently smash a garlic clove and rub down each crispy slice of bread.
- Serve each portion with a drizzle of EVOO, some grana padano, pepper flakes, and fresh herbs. ENJOY!
Notes
- SERVE - Grilled Sourdough, Garlic Clove, Fresh Basil, Grana Padano, EVOO, Pepper Flakes
- Servings - 2 Main or 4 Side
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Gluten Free Grain Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 923 |
| Fat: | 56 g |
| Carbohydrates: | 71 g |
| Protein: | 44 g |
| Cholesterol: | 103 g |
| Sodium: | 3209 mg |
| Fiber: | 13 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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