Rich Butter Beans with Greens, Toasted Bread, and Aioli. Bring a large pan of water to the boil. Toast bread, then top with a generous portion of beans and garnish with chopped parsley if desired. All products linked here have been independently selected by our editors.

A healthy side of steamed green beans and mushrooms is finished with crunchy, toasted almonds. While the green beans are blanching, place large saute pan over medium-high heat. Add the olive oil and unsalted butter. You can cook Rich Butter Beans with Greens, Toasted Bread, and Aioli using 19 ingredients and 10 steps. Here is how you cook that.

Ingredients of Rich Butter Beans with Greens, Toasted Bread, and Aioli

You need 1 lb of butter beans (baby limas), soaked overnight.
You need of Salt, lots of salt.
You need 4 cloves of garlic, smashed.
Prepare of Black pepper.
It's 1 of lemon.
You need 1 bunch of rosemary.
Prepare 1 bunch of mint.
Prepare 2 bunches of oregano.
Prepare 1.5 cups of rendered fat.
It's 2 Tbsp of sherry vinegar.
You need 1 bunch of greens (turnip, mustard, kale).
It's of Toasted Bread.
You need 1 loaf of crusty bread, ripped into small pieces.
Prepare 2 Tbsp of olive oil.
It's of Garlic Lemon Aioli.
Prepare 1 of egg yolk.
It's 1 of garlic clove, grated.
It's 1/2 of lemon, juiced.
You need 1 cup of olive oil.

I love the simplicity of these green beans blanched and tossed with brown butter, garlic and pepitas. The Thanksgiving table usually abounds with buttery breads, rich puddings, and sweet sides, so I think it's important to add a little color with a few simple, fresh, easy to prepare vegetables. Simply roast fresh green beans with olive oil, salt, and black pepper until browned to bring out their nutty flavor. Great flavor and texture - it was nice to do something different than the same old green beans.

Rich Butter Beans with Greens, Toasted Bread, and Aioli instructions

Soak the beans in salted water over night. They can be in the pot you cook the beans in. Bring the beans and the garlic to a rolling boil over high heat. Turn the heat off and skim the foam off..
Heat a dry skillet over high heat. Sear the lemon halves face down.
Bring the beans to another boil and skim once more..
Wrap the herbs (minus some oregano) in butcher twine to keep them together. Add the herbs, the lemons, pepper, and the fat to the beans. You want enough fat to cover the the liquid completely. Make up any lack of fat with olive oil. Add some salt..
Reduce the heat to the lowest possible to maintain a few faint bubbles every few minutes. Slow simmer for at least an hour...maybe 3 until the beans are tender. Continually taste the liquid as they cook adding salt to taste. You may be surprised how much salt they can take..
When the beans are done, remove the herb bundle, add the sherry vinegar and the extra oregano sprig. Salt if needed. Cook at the same bare simmer for 10-20 min..
Stem the greens and wash to remove sand. Remove the last oregano sprig. Turn the heat off and add the greens..
Tear the bread into small pieces. Heat the olive oil in a skillet over medium high heat. Add the bread and toss until crispy. Season with salt..
Prepare the aioli. Add the yolk to a bowl. Juice a half lemon and grate a garlic clove. Add the 1 ish cup of olive oil, 1 drop at a time, to the yolk mix. Whisking to incorporate until a lose mayo forms..
Scoop the beans into a deep bowl, dollop with aioli and then garnish with the toasted bread..

Because I've tried it and liked it on asparagus, I sprinkled them with Parmesan cheese before. Sprinkle with a small amount of kosher salt or coarse sea salt. If desired, toss them with a little bit of chopped parsley. Arrange the crumbs in a single layer on a rimmed baking sheet. Bread that's grilled over an outdoor fire has a delicious, woodsy flavor and needs only the simplest of toppings.