Name: Italian Butter Beans with Meyer Lemon and Tarragon
Yield: 6
Ingredients: 1 bay leaf -; Salt -; 1/2 c. finely chopped red onion -; 1/4 c. extra-virgin olive oil -; 2 tbsp. extra-virgin olive oil -; Freshly ground pepper -; 2 tbsp. Chopped flat-leaf parsley -; 1 tbsp. chopped tarragon -; 3 tbsp. Meyer lemon juice -; 1 1/2 c. dried Italian butter beans or gigante beans -; 1 tbsp. Champagne vinegar -; 2 tsp. finely grated Meyer lemon zest -

Italian Butter Beans with Meyer Lemon and Tarragon

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Ingredients for - Italian Butter Beans with Meyer Lemon and Tarragon

1. 1 bay leaf -

2. Salt -

3. 1/2 c. finely chopped red onion -

4. 1/4 c. extra-virgin olive oil -

5. 2 tbsp. extra-virgin olive oil -

6. Freshly ground pepper -

7. 2 tbsp. Chopped flat-leaf parsley -

8. 1 tbsp. chopped tarragon -

9. 3 tbsp. Meyer lemon juice -

10. 1 1/2 c. dried Italian butter beans or gigante beans -

11. 1 tbsp. Champagne vinegar -

12. 2 tsp. finely grated Meyer lemon zest -

How to cook deliciously - Italian Butter Beans with Meyer Lemon and Tarragon

1. Stage

Rinse the beans and transfer them to a large saucepan. Add the bay leaf and 3 quarts of water and bring to a boil. Simmer over low heat until nearly tender, about 1 1/2 hours. Season the beans with salt and simmer until they are tender, but still hold their shape, about 45 minutes longer.

2. Stage

Meanwhile, bring a small saucepan of water to a boil. Add the onion and blanch for 30 seconds. Drain the onion and transfer to a large bowl. Stir in the vinegar, lemon zest, lemon juice, and olive oil.

3. Stage

Drain the beans. Add them to the dressing, season with salt and pepper, and toss. Let the beans stand for 30 minutes, stirring occasionally. Just before serving, fold in the parsley and tarragon. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.