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Lemon, Garlic & Herb Beans

Here’s a flavorful dish than can be a vegan main or a hearty side dish for chicken or meat, or combined with other ingredients like shrimp or even pasta. It’s versatile, and freezes well for anyone planning meals in advance. Beans are packed with protein and nutrition, along with the Limoneira® lemons and fresh herbs for fabulous taste.
Print Recipe
Course Main Course, Main Dish, Side Dish
Cuisine Mediterranean

Ingredients
  

  • 1 1/2 cups dried beans Italian butter beans, lima or gigante beans
  • 2 bay leaves
  • 3 tablespoons extra virgin olive oil divided
  • 4 garlic cloves thinly sliced
  • 2 scallions finely chopped
  • 1 large Limoneira® lemon zest & juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon tarragon chopped
  • 1 tablespoon oregano chopped
  • 2 tablespoons flat-leaf parsley chopped

Instructions
 

Night Before

  • Rinse the beans, and place them in a large cooking pot. Cover with water and soak, covered, overnight.

Next Day

  • Drain the beans and rinse off the water they’ve soaked in. Clean the cooking pot.
  • Add the beans back to the pot with the bay leaves and cover with water.
  • Bring to a boil over a high setting. Once they’re boiling, reduce heat and simmer, covered, until tender or about 1 1/2 to 2 hours.
  • Drain the cooked beans and discard the liquid.
  • Heat 1 tablespoon of olive oil in a large skillet. Add the garlic, and saute for 1 or 2 minutes.
  • Add the scallions, and cook for another 1 or 2 minutes, until fragrant.
  • Add the lemon zest and juice, and season with salt and pepper.
  • Now add the drained beans back into the mixture, along with the remaining 2 tablespoons of oil.
  • Stir gently to combine the ingredients for about a minute, then add the fresh tarragon and oregano. Stir together just until heated.
  • Remove from the heat, and transfer to serving dish or plates.
  • Garnish with chopped parsley.
Keyword beans, herbs, Lemons
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