April 30, 2020


4 cups butterbeans, fresh or frozen
¼ cup sour cream
¼ cup chopped mint
½ cup chopped parsley
Zest of 2 lemons
2 garlic cloves, chopped and ground into a paste
½ cup Cilantro and Roasted Onion Olive Oil
Black pepper to taste


In a large pot over high heat, bring 6 cups salted water to a boil. Add butterbeans, return to a boil, and cook for 10 minutes. Drain, then run butterbeans under cold water. Drain thoroughly. Transfer butterbeans to the bowl of a food processor. Add sour cream, mint, parsley, lemon zest, and garlic and puree for 40 seconds. Scrape down sides of bowl, then continue to puree, slowly adding in Cilantro and Roasted Onion Olive Oil. Season to taste with black pepper. Serve with endive leaves or an assortment of vegetables and chips.

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