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


  • 2 cans butter beans drained and rinsed
  • Olive oil
  • Salt and pepper to taste
  • Red chile flakes
  • pounds broccoli cut into small florets
  • 4 garlic cloves diced
  • 1 lemon
  • 8 ounces whole grain spaghetti


  • 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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