Crispy Butter Beans and Broccoli
Crispy butter beans are a fun to serve over pasta, but If you are in a hurry, simply add rinsed beans to the mix and skip the crisping part! For phase 2, simply serve over brown rice or quinoa.
Crispy Butter Beans and Broccoli
Ingredients
- 2 cans butter beans drained and rinsed
- Olive oil
- Salt and pepper to taste
- Red chile flakes
- 1½ pounds broccoli cut into small florets
- 4 garlic cloves diced
- 1 lemon
- 8 ounces whole grain spaghetti
Instructions
- Add salt to a large pot of water and bring to a boil. Cook pasta until tender, but not mushy. Drain in colander and set aside.
- Drain and rinse the butter beans in a colander, and then spread them out on a paper towel to dry.
- Add 2 tablespoons oil to a large skillet over medium-high heat.
- When hot, add the beans and shake the pan gently to spread them into a single layer. Sprinkle with salt and pepper and cook, stirring occasionally until crisp (about 5-10 minutes).
- Add a pinch of chile flakes (Taste and adjust the seasoning, adding more chile flakes to taste).
- Remove the pan from the heat and transfer the beans to a plate (there’s no need to clean the pan, just set aside.
- Return skillet to medium heat and add 2 tablespoons of oil. Saute garlic for 1-2 minutes and then add broccoli. Cover and cook, stirring occasionally until broccoli is tender. Add a little water if needed to avoid scorching.
- Combine pasta, beans and broccoli mixture in the pan. Add salt and pepper to taste.
- Serve with a lemon wedge to add a zing of flavor!
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