Ingredients
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Two 15½-ounce cans Butter Beans
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½ small Red Onion
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1 ripe Tomato
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¼ cup chopped fresh Cilantro
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2 Bay leaves
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¼ cup Olive Oil
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2 cloves Garlic
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¼ cup Apple Cider Vinegar
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¼ cup White Vinegar
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Kosher Salt
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freshly ground Black Pepper
Directions
Beans prepared like this don’t need a whole lot of time to absorb the dressing, but they do need a little. The trick is to dress the beans first, before you start the rest of the dinner. While you’re doing your thing, the beans are doing theirs, and by the time dinner is on the table, the beans will have soaked up some of the delicious dressing. These are perfect for weeknight meals not only because they are so quick to put together, but also because they go with just about anything. Try them with steak, pork chops, or fish off the grill; or simple sautéed chicken breasts; or in lettuce-leaf cups as a first course.
Steps
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1
Done
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Put the beans, onion, tomato, cilantro, and bay leaves in a serving bowl. |
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2
Done
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Heat the oil in a small saucepan over medium heat. Add the garlic and cook, stirring, until softened and lightly browned, 1 to 2 minutes. Remove the pan from the heat and pour in the cider and white vinegar carefully; it will sputter a little at first. Add salt and pepper to taste. Pour the dressing over the beans and let stand for 20 to 30 minutes, tossing every once in a while. Discard the bay leaves and serve the beans at room temp. |
