I’ve been busy working on Little Richard’s hairstyle but still finding time for some beans.
This is a simple salad with butter beans as cute and fluffy as Chief’s toupee. In fact, they’re so cute that if you tend to have a bean aversion, go out on a limb and give butter beans a try. They’re mild flavored and very nice in texture, almost buttery.
I just love them.
First step, caramelize one medium sweet onion. For more on caramelizing onions read Vidalia Onion Encore or, if pressed for time, follow these Cliff Notes: Slice your onion as thinly as you’d like. Add 2 t. oil to a sauce pan with the onions. Start cooking onions on medium-high until they start to brown. Turn down to med-low and add a pinch of salt and 1/2 t sugar, and continue to cook covered until the onion slices are evenly golden. Finally, add a splash of balsamic vinegar to deglaze the pan.
In a medium bowl add one 15 oz can of butter beans (or cook your own and use about 2 cups). To the beans add 1 T oil (I used Udo oil), the caramelized onions, plus salt and pepper to taste.
C’est la fin des haricots ! (Lit: That’s the end of the beans) American: It’s the last straw!