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Greek Butter Beans with Lemon Potatoes & Tzatziki
2 or 4 Serving Dinner

Greek Butter Beans

with Lemon Potatoes & Tzatziki

This dish is traditionally made with jumbo gigantes beans, a large type of white runner bean. Here, we use more accessible (but similarly creamy) white butter beans in a silky lemon and dill sauce. After par-cooking the Yukon Gold potatoes, gently smash them to create little nooks and crannies that get crispy golden-brown and cling to bright lemon zest and dried oregano.

Tags: Gluten-Free High-Protein Soy-Free Nut-Free Chef's Choice Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
40 min
CALORIES
550
FAT
18g
CARBOHYDRATES
77g
PROTEIN
17g

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INGREDIENTS

  1. 8 oz Yukon Gold potatoes
  2. 1 yellow onion, peeled and diced
  3. 2 oz sliced leeks
  4. 3 garlic cloves, peeled and minced
  5. 1 tsp dried dill
  6. 13.4 oz butter beans, drained and rinsed
  7. 1 lemon, zested and juiced (divided)
  8. 1 tsp dried oregano
  9. 0.25 oz parsley, leaves and tender stems chopped
  10. 1/4 cup vegan tzatziki
  11. 1/4 cup olive oil*
  12. Salt*
  13. Pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Small saucepan with lid, Large nonstick skillet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
550
FAT
18g
CARBOHYDRATES
77g
PROTEIN
17g

Get Recipes Delivered

INSTRUCTIONS

1
Boil the potatoes

Cover potatoes with 1 inch water in small saucepan and bring to a boil. Cook until potatoes are fork-tender, 12 to 15 minutes. Drain and let cool.

2
Cook the beans

Heat 3 tbsp olive oil in same saucepan over medium heat. Add onion, leeks, ½ tsp salt, and a pinch of pepper and cook until softened, 5 to 7 minutes. Add garlic and dill and cook until fragrant, 1 to 2 minutes. Stir in beans, lemon juice, and 2 tbsp water and cook until warmed through. Remove from heat and cover to keep warm. (4-serving meal: use 6 tbsp olive oil, 1 tsp salt, ¼ cup water)

3
Crisp the lemon potatoes

Place cooled potatoes on clean work surface and gently press each potato until sides blister open. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat and add smashed potatoes and a pinch of salt and pepper. Cook potatoes until golden brown and crispy, 5 to 8 minutes per side. Off heat, sprinkle with oregano and lemon zest. (4-serving instructions: use 2 tbsp olive oil)

4
Serve

Stir parsley into Greek butter beans and divide between serving bowls. Top with lemon potatoes and drizzle with tzatziki. Dig in!

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