Many years ago we visited a Greek restaurant that was open for all of about 5 minutes. One day it was there and it seemed like the next it was gone. We only got to eat there one time! Who knows what happens to restaurants like that but regardless, the food was great and I had quite a memorable dish there.
If the little place would’ve stayed afloat, I would have visited again and again just for these beans. Instead, I was forced to recreate them.
Now, I’m not one for big beans. In fact, if you go back to my Small Bean Chili, you’ll notice that I don’t like big, pasty, chewy beans. They’re just not my thing. But these. These I make an exception. They’re tomato-y, herb-y, dill-y and downright delicious.
We serve them as an appetizer of sorts. They’re great before the meal or even as a small side dish. Best enjoyed as a small dish but hey, if you love ‘em, go for it as dinner!
- 2 Tbls. oil (I used avocado)
- 3 Tbls. onion, chopped fine
- 3 Tbls. tomato paste
- 4 Tbls. water
- 1 tsp. lemon juice
- ½ tsp. honey
- ½ tsp. Dijon mustard
- ½ t. dried parsley
- 1 Tbls. fresh dill OR 1 tsp. dried dill
- 1 14 oz. canned butter beans, drained
- Heat oil in small skillet.
- Add onion and saute’ until translucent.
- Add remaining ingredients except beans and stir until smooth.
- Add beans and heat thoroughly.
- Serve warm with fresh herbs.
- Wonderful with garlic toasts or warm pita.