Lemon-Pepper Butter Beans
Butter beans in a lemony sauce that tastes like summer and Sunday.
Timing: 20 mins
Lemon-Pepper Butter Beans
Butter beans in a lemony sauce that tastes like summer and Sunday.
Timing: 20 mins
Key move
After simmering, shake the skillet vigorously when adding butter and lemon pepper to create a creamy, emulsified sauce; avoid stirring.
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The Setup
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 6Your prep station before cooking begins
The Protein (0/2)
The Aromatics (0/1)
The Braise (0/1)
Other (0/2)
Sauce is watery and greasy, not creamy.
Problem: Butter didn't emulsify properly in Step 1. Cause: Stirring instead of shaking the skillet vigorously. The fat from the butter needs to be rapidly incorporated into the liq…
Beans are mushy and bland.
Problem: Beans are overcooked and lack flavor. Cause: Simmering for too long in Step 0, or using too much broth. Overcooking breaks down the beans' texture and dilutes their flavor…
Chef's Notes
For extra creamy beans, mash about 1/4 cup of the beans against the side of the skillet before adding the liquid.
Serve with crusty bread for dipping or over rice for a heartier meal.
Chop all aromatics (garlic, onion) and measure out spices ahead of time to speed up cooking.
The Method
BASE
Sauté onion (½ whole). Add beans and broth (1 cup). Simmer 10 mins.
Onion is softened and translucent, beans and broth are simmering.
MOUNT
Stir in butter (2 tbsp) and lemon pepper. Shake pan to emulsify.
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
Butter is melted and incorporated, sauce is beginning to emulsify.
FINISH
Fresh herbs + squeeze of lemon.
Herbs are added and lemon is squeezed over the dish.
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