I can see where a recipe title with the words 'fried' and 'butter' appearing one after the other may scare a few people off, but there's no reason to be alarmed. This pan-fried butter beans recipe is delicious, super-easy, and yes, good for you. You can substitute sherry vinegar for the white wine vinegar, if desired. You can substitute other fresh herbs for the rosemary, if desired.

Pan-Fried Butter Beans

olive oil

(15 ounce) can butter beans

garlic,

rosemary

red pepper flakes,

salt and black pepper

white wine vinegar

Heat olive oil in a non-stick skillet over medium-low heat. Cook and stir beans into hot oil until slightly golden and crispy, about 10 minutes. Stir garlic, rosemary, red pepper flakes, salt, and black pepper into beans; continue cooking until crispy, about 5 minutes. Drizzle vinegar over beans and toss.


My new favorite way for butter beans !  These would make a great appetizer for happy hour as well, could not stop eating them right out of the skillet!  Messed up and did not print the recipe out and used thyme instead of rosemary...yummy as well.

I didn't have fresh rosemary, so I used dried. I realized after I ate it that I had forgotten to add the salt and pepper. Other than that, I followed the recipe, and it was quite good! Very easy and fast, a nice change of pace from plain butter beans heated up. I'm happy to have something new to join my other side dish recipes that I rotate through.

I'm not a fan of canned beans so I made this recipe first as listed but I had used fresh beans which didn't cook properly. The beans came out undercooked but the flavor had so much promise. So i made them again two days later with fresh beans that were hulled and boiled 10 minutes first. OMG amazing! This is now a staple side for us.

Delicious. The only thing I didn’t have is white wine vinegar, so I used a splash of red wine vinegar. It worked fine and really enhanced the flavors! I added some left over chopped chicken breast, and it made a really awesome meal! Weight Watcher friendly, I might add!

I added chopped onion and sliced cremini mushrooms to the beans right at the beginning so they fried and browned at the same time. I had no white wine vinegar so used rice vinegar.  I was pleasantly surprised by this recipe. It was a very tasty side dish to some leftover roast beef.

I used dried rosemary and probably just 2 tbs of oil and it was FANTASTIC. My 7 yr old called them disgusting but she isn't used to eating butter beans so I don't trust her judgment.

Wow, I can’t believe the flavor with just a few ingredients and some canned beans.  They almost tasted breaded.  I forgot the vinegar at first, and it still was phenomenal.  A cheap but delicious side, that everyone will want to make.

I used fresh-frozen Lima’s. My husband only wants them this way now. We loved them!

I loved these! Hubby was on the fence but cleared his plate so... Only had rice vinegar and I liked the balance it gave, I'll get some of the recommend for next time,  and there Will be a next time! Thank you Chef John!

There is something about this recipe that ... as I’m typing this out it now makes my mouth water.  It’s rather addicting... the combination of ingredients... just amazing..

These were outstanding!!!  Had I understood how good they are, I would have tripled the recipe!!!   Got to use my fresh rosemary from the garden.   Mmmmmm

Oh, as an afterthought I threw in just a few cherry tomatoes to use them up.   Extra deliciousness and I would do it again  but not needed.

These are delicious to snack on! I followed the recipe as is, except I added 2 more garlic cloves. Delicious!

pan-fried butter beans

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $8.86 /serving

Author : Chef John

Ingredients

Instructions

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