Creamy Butter Beans
with Herb Pistou & Celery Walnut Salad
Butter beans, also known as lima beans, have a mild, creamy flavor and texture. We top velvety smashed butter beans with a crunchy, refreshing salad of crisp celery, briny Spanish olives, tart, juicy lemon, and earthy walnuts.
INGREDIENTS
- 2 celery stalks, thinly sliced on the bias
- 1/4 cup walnuts
- 1 oz Castelvetrano olives, sliced
- 1 lemon, juiced (divided)
- 0.5 oz cilantro, leaves and tender stems minced
- 1/4 cup vegan basil pesto
- 2 garlic cloves, peeled, thinly sliced
- 26.8 oz butter beans, drained and rinsed
- 3 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Combine celery, walnuts, olives, just 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and stir. Let salad marinate until step 5. (4-serving meal: use 2 tbsp lemon juice, 2 tbsp olive oil)
Stir together cilantro, pesto, just 1 tbsp lemon juice, and 1 tbsp olive oil in small bowl. (4-serving meal: use 2 tbsp lemon juice, 2 tbsp olive oil)
Heat 1 tbsp olive oil in large nonstick skillet over medium-low heat. Add garlic and cook until fragrant and just starting to brown, 1 to 2 minutes. Add butter beans and a pinch of salt and pepper and cook, stirring occasionally, 2 to 3 minutes. Using back of fork, smash about ½ cup beans and stir until incorporated with remaining whole beans. (4-serving meal: use 2 tbsp olive oil, smash about 1 cup beans)
Add ½ cup water and bring beans to a simmer. Cook beans until they become creamy, about 1 minute. Season to taste with salt and pepper. (4-serving meal: use 1 cup water) (TIP: Add more water, 1 tbsp at a time, to reach desired consistency.)
Divide creamy butter beans between bowls. Drizzle with herb pistou and top with celery walnut salad. Serve with any remaining lemon juice. Tuck in!
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