Mediterranean Butter Beans
Tender roasted butter beans with sweet garlic, creamy labneh, and a bright tomato ladolemono. This easy Mediterranean-inspired appetizer is packed with bold Greek flavors and ready in just 35 minutes.
Servings 4 - 6
Calories 253kcal
Ingredients
For the butter beans
- 2 (14-15 oz) cans butter beans, drained and rinsed
- 1 tsp kosher salt
- ½ tsp ground pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 20 cloves of garlic smashed
- 1 cup chicken stock
For the ladolemeno
- 1 Del Fresco heirloom tomato, grated (or sub with 1 cup cherry tomatoes pulsed in food processor for 20 seconds)
- ¼ cup fresh-squeezed lemon juice (about 1 large lemon)
- ¼ cup extra-virgin olive oil
- 1 tbsp extra-virgin olive oil
- ½ tsp dried oregano
- 1 small garlic clove, pressed
- ½ tsp kosher salt
- pinch of ground pepper
- 1 tsp liquid honey
For serving
- 425 ml container of labneh (or make our labneh recipe)
- Sourdough bread or pita bread
- 1 Fresh dill, mint and/or parsley for garnish
Instructions
- Preheat the oven to 350F. To a baking dish or sheet pan add the butter beans, salt, ground pepper, garlic powder, onion powder, 20 smashed garlic cloves, chicken broth and olive oil. Toss to combine well. Bake in the oven for 25-35 minutes or until very tender. Remove from the oven. Maria, please note how long you cook the beans depending on the texture you want.
- While the beans cook, make the tomato ladolemeno by whisking together (or shake it together in a sealed jar) the grated heirloom tomato, lemon juice, ¼ cup + 1 tablespoon olive oil, dried oregano, pressed garlic, kosher salt and ground pepper until combined. Taste for seasoning adding more salt if needed or honey to balance out acidity. Set aside.
- When the beans are done cooking, set aside to cool for 10 minutes.
- Once the beans have cooled, assemble the dip. Spread a thick layer of labneh on a plate or platter). Scoop the beans onto the labneh (use a slotted spoon if there is a lot of liquid still on the pan). Then drizzle some of the ladolemeno over the beans. Garnish with fresh dill, mint and/or parsley. Serve with toasted sourdough or warm pita bread.
Notes
- Instead of serving with labneh, you could use plain Greek yogurt or plain cream cheese.
- If you love this recipe, try our Crispy Butter Beans with Spanakopita Whipped Feta
Nutrition
Calories: 253kcal | Carbohydrates: 35.4g | Protein: 16.7g | Fat: 5.8g | Saturated Fat: 2.2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2g | Cholesterol: 11.7mg | Sodium: 364.4mg | Fiber: 6.2g | Sugar: 7g
