Butter Bean Piccata
The best beans we have ever had was when we were in Malta.
Malta beans tasted even better than Italian beans. Don’t know how that it possible, since the Maltese and Italians would likely source their beans from similar places. Everything tasted better in Malta.
The giant white beans I patiently soaked and cooked for this Butter Bean Piccata are really good, but I wish I was in Malta right now. Details on how to soak and cook beans follow the recipe.
To the best of my knowledge, it doesn’t snow for 7 days straight in Malta. At the time of this writing, it’s the end of February and spring is just around the corner, right? Right??!
Giant butter beans are firm enough (i.e. not mushy) to stand up to this lemony cream sauce. Briny capers add a little tanginess, and help cut through the richness of the cashew cream without overwhelming the fragrant flavour of this butter bean piccata.
The humble ol’ bean packs so many health benefits as well – they are really high in protein and super low fat.
Though this dish can be served on its own, I served the piccata with roasted potatoes and a simple side salad for some ‘green’. For details on how I prepare my roasted potatoes, visit my recipe for Rustic Hummus
Try this beautifully bright creamy piccata tonight!
Butter Bean Piccata
Ingredients
Cashew Cream
- 1 cup raw cashews
- 1 cup water
- 2 tsp apple cider vinegar
- 1/2 tsp salt
Butter Beans
- 2 cups butter beans soaked overnight and cooked per package directions.
- 2 tbsp olive oil
- 1 onion sliced
- 3 cloves garlic sliced
- 1 lemon zested and juiced
- 1 tbsp capers
- 1 tsp sea salt
- pepper freshly ground
- fresh parsley to garnish
Instructions
Cashew Cream
- Blend all ingredients in high speed blender until a cream-like consistency is achieved.
Butter Beans
- Add olive oil to a heated pan. Sauté onions over medium high heat until they become translucent, about 5 minutes. Add garlic and cook for another minute.
- Add beans and gently stir, taking care not to break the beans.
- Reduce heat to low. Add cashew cream, capers, lemon zest (from 1 lemon) and lemon juice (from said lemon). Season with salt and pepper. Cook for a few minutes, giving the beans time to become acquainted with, and absorb the flavour. Thin sauce with a little bit of water, if it thickens too much. Garnish with freshly chopped parsley and serve.
How To Cook Dried Beans
Perfectly cooked dried beans will hold their shape and be creamy on the inside.
1. Sort and wash the beans.
Pick through the beans and discard and misshapen beans. or debris you find. Place them in a strainer and rinse well.
2. Soak the beans.
Soaking dried beans rehydrates them and the water breaks down some of the starchiness. Put them in a large bowl, cover with water and add a pinch of salt. Place them in the fridge and soak them for four (4) to eight (8) hours. No more than one day.
3. Drain the beans
Drain the beans and cover them with fresh water. Add a pinch of salt.
4. Simmer the beans until they’re tender.
Bring the water to a boil, then reduce it to a very gentle simmer. Cook the beans uncovered until they’re tender. My beans were ready in 1 hour, but sometimes it can take longer (up to 2 hours)