Butter Bean Piccata with Capers

Butter beans simmer in lemony broth with garlic and capers, then finish with butter and parsley for a quick, glossy vegetarian stovetop meal.

Prep: 5 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 15-ounce cans butter beans
• 2 cloves garlic
• 1 medium lemon
• 2 tablespoons capers
• 1 cup vegetable broth
• 2 tablespoons unsalted butter
• 0.25 cup fresh parsley
• 1 tablespoon olive oil
• 0.25 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Drain and rinse the butter beans. Mince the garlic, halve the lemon, and chop the parsley. (about 3 min)
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant. (about 1 min) — Medium heat
3. Add the butter beans, broth, capers, salt, and pepper. Bring to a gentle simmer and cook for 8 minutes, stirring occasionally, until the broth lightly thickens. (about 8 min) — Gentle simmer
4. Reduce the heat to low. Squeeze in the lemon juice, then stir in the butter and parsley until the sauce is glossy and lightly thickened. (about 2 min) — Low heat
5. Taste and adjust the seasoning. Serve warm with the lemony pan sauce. (about 1 min)