Baby Butter Beans with Black Pepper Mustard and Mint

Vegan | Gluten Free | Quick

May we just tell you how much we love beans? What a great source of protein, right? Plus, they are a blank canvas for flavor. This may just be our new favorite way to eat butter beans!

We are always looking for new ways to add flavor to beans. Don’t get us wrong, we love them plain, but that can get rather boring when you eat them multiple times a week.

This recipe is a crazy easy side dish; you’re looking at under 5 minutes of cook time. Butter beans have a wonderful creamy texture, so we threw in some cherry tomatoes for a nice “bite contrast”. The mustard-mint sauce couldn’t be easier; it’s only 3 ingredients! We used Black Pepper Mustard from Mustard and Co. ; you can always substitute with your favorite stone ground mustard, and add a good amount of freshly ground black pepper to it. We encourage you to get creative! No rules, right? We think using a blend of honey dijon, vinegar, and molasses would be fantastic too.

Print Recipe
Baby Butter Beans with Black Pepper Mustard and Mint
Course Appetizer, Sides
Cuisine Gluten Free, Vegan
Prep Time 3 Minutes
Cook Time 4 Minutes
Servings
People
Ingredients
The Dish
Optional Garnish
Course Appetizer, Sides
Cuisine Gluten Free, Vegan
Prep Time 3 Minutes
Cook Time 4 Minutes
Servings
People
Ingredients
The Dish
Optional Garnish
Instructions
  1. In a medium to large pan, heat oil over medium temperature. Add beans. Occasionally shaking the pan, sauté for 2 minutes.
  2. To the pan; add kale, cherry tomatoes, mustard, molasses, and salt. Stir to combine. Cook for an additional 2 minutes, or until kale is wilted. Check for seasoning.
  3. If desired, top with optional garnish.
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