Mixed Beans Recipe with Lemon Dill Butter

Bush beans come in yellow, purple and speckled, as well as the more familiar green. This mixed beans recipe uses lemon dill butter for extra flavor.



From "The Occidental Arts & Ecology Center Cookbook"
September 2015

  • Bush beans
    “Green beans” don’t just come in green! Pictured are Provider, Roc d’Or, Royalty Purple Pod, Cranberry Bush, Rattlesnake, Yellow Anellino, and Dragon’s Lingerie.
    Photo by Doug Gosling
  • Lemon dill butter lends a bright, fresh touch to colorful bush beans in this mixed beans recipe.
    Photo by Tali Aiona
  • The OAEC Collective shares 200 unique and delicious seasonal recipes in “The Occidental Arts & Ecology Center Cookbook.” The recipes incorporate wild foods and are presented in quantities suitable for feeding a crowd.
    Cover courtesy Chelsea Green Publishing
  • Bush beans

Total Hands-On Time: 15 mins

Preparation Time: 10 mins

Cook Time: 5 mins

Yield: 6 servings

The Occidental Arts & Ecology Center is a farm, community center and educational retreat that has promoted heritage foods and stewardship for decades—and in The Occidental Arts & Ecology Center Cookbook, (Chelsea Green Publishing, 2015) the OAEC Collective and Olivia Rathbone present a collection of recipes to make the best use of traditional and wild foods in the kitchen. The following recipe is from “Hot Vegetable Dishes.”

You can buy this book from the MOTHER EARTH NEWS store: The Occidental Arts & Ecology Center Cookbook.

Ingredients:

Small Batch

• 1 pound mixed beans
• 2 tablespoons butter
• 1 small clove garlic, crushed
• 2 teaspoons lemon juice
• 1/2 teaspoon lemon zest
• 1 large sprig dill, chopped finely
• Salt to taste

Large Batch

• 10 pounds mixed beans
• 1/2 cup (1 stick) butter
• 3 small garlic cloves, crushed
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 bunch dill, chopped finely
• Salt to taste

Instructions:

1. Top and tail the beans and cut them into 2-inch pieces. Scissors work well for this task.

2. Bring a large pot of water to a boil. While the water is boiling, melt the butter in a very small pan and add the garlic.

3. Cook ever so briefly, less than 30 seconds, just until the green smell is released from the garlic; do not let the butter or garlic scorch. Remove from the heat.

4. Blanch the beans for 4 minutes or so, until they’re just cooked but still bright in color. Drain and toss with the garlic butter while they’re still hot.

5. Toss in the lemon juice and zest, chopped dill, and a pinch of salt.

6. Taste and adjust the lemon juice and salt to your liking.

Variation

Try substituting summer savory for the dill—beans and summer savory are a classic combo.

More from The Occidental Arts & Ecology Center Cookbook:

How to Make Acorn Flour
Easy Sauerkraut Recipe


Reprinted with permission from The Occidental Arts & Ecology Center Cookbook by The OAEC Collective with Olivia Rathbone and published by Chelsea Green Publishing, 2015. Buy this book from our store: The Occidental Arts & Ecology Center Cookbook.


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