Type what you have

Ingredients

• ✓ butter bean
• black bean
• kidney bean
• lima bean
• brown sugar
• onion
• tomato sauce
• celery
• white wine vinegar
• mustard powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir black beans, kidney beans, butter beans, lima beans, brown sugar, onion, tomato sauce, celery, vinegar, and mustard powder together in a four-quart casserole dish; cover with aluminum foil.
3. 3 Bake in the preheated oven for 1 hour.

By Willy Emmanuel

Ingredients

• ✓ butter bean
• bacon
• butter
• brown sugar
• salt
• black pepper

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble.
2. 2 Heat butter beans, bacon, butter, and brown sugar in a saucepan over medium heat until bubbling, about 5 minutes; season with salt and black pepper.

By Wes

Ingredients

• ✓ butter bean
• bacon
• onion
• garlic
• ground beef
• pork and beans
• red kidney bean
• ketchup
• brown sugar
• worcestershire sauce
• liquid smoke

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Drain bacon slices on paper towels, leaving bacon grease in the skillet. Crumble bacon when cool enough to handle.
2. 2 Cook onion in the bacon grease over medium heat until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer onion mixture (including bacon grease) to a slow cooker.
3. 3 Cook and stir ground beef in the same skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer to the slow cooker.
4. 4 Add pork and beans, kidney beans, butter beans, ketchup, brown sugar, Worcestershire sauce, and liquid smoke to the slow cooker.
5. 5 Cook on Low for 4 hours. Serve with crumbled bacon on top.

By Angela

Ingredients

• ✓ butter bean
• bacon
• onion
• brown sugar
• mustard powder
• garlic powder
• salt
• cider vinegar
• lima bean
• kidney bean
• chickpea
• baked bean

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. 3 Saute onion in bacon fat; add the brown sugar, mustard, garlic powder, salt and vinegar. Cook covered on low heat 20 minutes.
4. 4 In a four quart baking dish, combine the bacon, onion mixture, butter beans, lima beans, kidney beans, garbanzo beans and baked beans. Mix well, and bake covered for 1 1/2 hours. Uncover and bake 30 to 45 minutes longer.

By Joan

Ingredients

• ✓ butter bean
• water
• potato
• turkey ham
• onion
• carrot
• celery
• corn kernel
• cream-style corn
• dill
• salt
• black pepper
• evaporated milk

Instructions

1. 1 Heat water in a 6-quart pot over high heat; add potatoes, turkey ham, onion, beans, carrots, celery, frozen corn, cream-style corn, dill, salt, and black pepper. Bring water to a boil, lower heat to medium-low, and simmer, stirring occasionally, until potatoes are tender and soup is reduced, 1 to 1 1/2 hours.
2. 2 Remove pot from heat and stir in milk until incorporated and soup is creamy.

By KDcook

Ingredients

• ✓ butter bean
• beef frankfurter
• pork and beans
• chili bean
• onion
• brown sugar
• oregano
• white vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the frankfurters, pork and beans, butter beans, chili beans, onion, sugar, oregano and vinegar. Mix all together and pour mixture into a lightly greased 9x13-inch baking dish.
3. 3 Bake uncovered at 350 degrees F (175 degrees C) for 1 hour, or until cooked through and bubbly.

By Joann Fosness

Ingredients

• ✓ butter bean
• bacon
• ground beef
• baked bean
• pork
• white bean
• brown sugar
• barbecue sauce
• onion soup mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium heat, cook bacon until crisp. Drain, crumble, and set aside. In the same skillet, cook and crumble the ground round until evenly browned. Drain.
3. 3 In a large deep casserole dish or Dutch oven, combine the bacon, beef, baked beans, white beans, and butter beans. Stir in the brown sugar, barbeque sauce, and onion soup mix until well blended.
4. 4 Bake, uncovered, for 1 hour in the preheated oven.

By Michael D'Angelo

Ingredients

• ✓ butter bean
• onion
• jalapeno pepper
• saltine cracker
• egg
• cheddar cheese
• garlic powder
• salt
• pepper
• vegetable oil

Instructions

1. 1 In a medium bowl, mash butter beans. Mix in onion, jalapeño, crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts and shape into patties.
2. 2 Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

By SILVERWOLF

Ingredients

• ✓ butter bean
• bacon
• ground beef
• onion
• baked bean
• pork
• pinto bean
• barbecue sauce
• ketchup
• brown sugar

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble and set aside. Discard grease.
2. 2 Cook ground beef and onion in the same skillet over medium heat, stirring until beef is no longer pink, 5 to 7 minutes; drain. Transfer mixture to a slow cooker.
3. 3 Stir butter beans, baked beans with pork, pinto beans, barbecue sauce, ketchup, and brown sugar into beef mixture to combine. Cover slow cooker. Cook on High for 4 hours. Top servings with bacon.

By Wallyfish

Ingredients

• ✓ butter bean
• bacon
• ground beef
• onion
• pork and beans
• kidney bean
• ketchup
• brown sugar
• white vinegar
• mustard

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cooled. Wipe out skillet with a paper towel.
2. 2 Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion and cook until clear, about 5 minutes more.
3. 3 Combine cooked bacon, cooked beef, pork and beans, kidney beans, butter beans, ketchup, brown sugar, vinegar, and mustard in a slow cooker. Stir to combine. Cook on High until heated through, about 1 hour.

By MrsWifeyMommy

Ingredients

• ✓ butter bean
• bacon
• ground beef
• onion
• baked bean
• kidney bean
• brown sugar
• ketchup
• vinegar
• mustard

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, break into medium pieces, and set aside. In the same skillet, brown beef and onion. Drain fat.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place bacon and beef mixture in a large bowl and stir in baked beans, kidney beans (with liquid), butter beans (with liquid), brown sugar, ketchup, vinegar, and mustard. Mix well.
4. 4 Spoon casserole mixture into a 9x13-inch baking dish and bake uncovered in the preheated oven for 1 hour.

By THREADS321

Ingredients

• ✓ butter bean
• pork and beans
• kidney bean
• lima bean
• bacon
• onion
• garlic
• brown sugar
• ketchup
• vinegar
• molasses
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Add pork and beans, kidney beans, butter beans, and lima beans to a 2-quart casserole dish.
3. 3 Heat a saucepan over medium heat. Add bacon, onion, and garlic; cook and stir until bacon browned, about 10 minutes. Drain excess grease.
4. 4 Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes. Pour sauce over beans; stir to combine.
5. 5 Bake in the preheated oven until bubbling, 1 hour 15 minutes.

By scubaLQ

Ingredients

• ✓ butter bean
• vegetable oil
• onion
• curry paste
• coconut milk
• water
• pumpkin
• salt
• pepper
• spinach
• cilantro

Instructions

1. 1 Heat the oil in a large saucepan over medium heat, and stir in the onion. Cook and stir until the onion is soft and beginning to brown, about 8 minutes. Stir in the curry paste, cook for 2 minutes longer, then add the coconut milk water, and pumpkin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the pumpkin is nearly tender, about 10 minutes.
2. 2 Stir in the butter beans, and continue simmering until the pumpkin is tender, about 5 minutes. Season to taste with salt and pepper, then stir in the spinach and cilantro. Simmer a few more minutes to reheat, and serve.

By royalewcheese

Ingredients

• ✓ butter bean
• ground beef
• bacon
• pork and beans
• kidney bean
• lima bean
• brown sugar
• onion
• celery
• ketchup
• white wine vinegar
• mustard powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook ground beef and bacon in a large, deep skillet over medium-high heat until evenly brown. Drain and transfer meat to a 4-quart casserole dish.
3. 3 Add pork and beans, kidney beans, butter beans, lima beans, brown sugar, onion, celery, ketchup, vinegar, and dry mustard to the casserole dish; mix well.
4. 4 Bake, covered, in the preheated oven until bubbly and heated through, about 1 hour.

By Kathy

Ingredients

• ✓ butter bean
• ground beef
• bacon
• onion
• baked bean
• pork
• kidney bean
• brown sugar
• ketchup
• mustard
• white vinegar
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium heat. Cook and stir beef, bacon, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain fat.
3. 3 Combine baked beans with pork, kidney beans, and butter beans in a large bowl. Stir in brown sugar, ketchup, mustard, and vinegar. Add cooked beef mixture; mix thoroughly and season with salt and pepper. Transfer mixture to a 9x13-inch baking dish.
4. 4 Bake in the preheated oven for 30 to 40 minutes.

By Dee Dee

Ingredients

• ✓ butter bean
• scallop
• olive oil
• paprika
• cayenne pepper
• salt
• black pepper
• garlic
• lemon
• italian seasoning
• lentil
• arugula

Instructions

1. 1 Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
2. 2 Heat a nonstick skillet over high heat. Cook scallops in hot skillet until browned, about 3 minutes per side. Reduce heat to medium and transfer scallops to a bowl.
3. 3 Cook and stir garlic in the same skillet until fragrant, about 30 seconds. Add butter beans, lemon juice, and Italian seasoning; cook and stir until beans are slightly golden, 1 to 2 minutes. Stir cooked lentils and arugula into skillet; cook and stir until arugula begins to wilt, about 30 seconds.
4. 4 Pour any accumulated scallop juices from the bowl over arugula; stir scallops into lentil mixture and cook until heated through, about 1 minute. Season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ butter bean
• shell pasta
• extra-virgin oil
• leek
• broccoli
• vegetable broth
• nutritional yeast
• lemon juice
• garlic
• salt
• onion powder
• black pepper
• walnut

Instructions

1. 1 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Reserve 1 cup cooking water; drain shells.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add leek; cook until soft, 3 to 5 minutes, do not brown. Add broccoli and ¼ cup vegetable broth. Reduce heat to low, cover, and cook until tender, 5 to 8 minutes.
3. 3 Meanwhile, combine butter beans, remaining ¼ cup vegetable broth, nutritional yeast, lemon juice, remaining 2 tablespoons olive oil, garlic, salt, onion powder, and black pepper in a blender; blend until smooth.
4. 4 Add pasta and puréed butter bean sauce to broccoli in the skillet; toss to coat. Add reserved 1 cup cooking water, a few tablespoons at a time, if too dry. Divide among 4 bowls; top with walnuts.

By Bren

Ingredients

• ✓ butter bean
• black bean
• great northern bean
• black-eyed pea
• red kidney bean
• tomato sauce
• tomato
• carrot
• celery
• leek
• tomato paste
• chipotle chile
• adobo sauce
• paprika
• chili powder

Instructions

1. 1 Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
2. 2 Cover and cook until vegetables are tender, 4 to 6 hours on Low.

By Tom

Ingredients

• ✓ butter bean
• olive oil
• onion
• garlic
• ground beef
• chorizo sausage
• tomato
• chili
• tomato sauce
• chili powder
• salt-free seasoning blend
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in ground beef and chorizo and cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
2. 2 Transfer to a slow cooker and stir in diced tomatoes, chili, butter beans, tomato sauce, chili powder, seasoning blend, salt, and pepper. Cover and cook on High until flavors have blended, 3 to 4 hours.

By Mary Nace

Ingredients

• ✓ butter bean
• green bean
• wax bean
• kidney bean
• baked bean
• pork
• mustard powder
• brown sugar
• chili powder
• worcestershire sauce
• tomato sauce
• tomato soup
• ground pork sausage
• onion
• garlic

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup.
3. 3 Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Saute the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture.
4. 4 Bake, covered, for 3 to 5 hours in the preheated oven, removing the lid for the final 45 minutes.

By Christine Paavola

Ingredients

• ✓ butter bean
• olive oil
• chicken
• rabbit
• garlic
• tomato
• green pea
• green bean
• paprika
• water
• salt
• saffron
• thyme
• rosemary
• short-grain white rice

Instructions

1. 1 Heat a paella pan over medium-high heat, and coat with olive oil. Add chicken, rabbit, and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
2. 2 Fill the paella pan almost to the top with water, measuring the water as you add it so you can determine the amount of rice to add later. Bring to a boil. Simmer for about 1 hour to make a nice broth.
3. 3 Season with a generous amount of salt, just enough saffron for a yellow color, thyme, and rosemary. Stir in half as much rice as the amount of water added to the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

By Jason Nelson

Ingredients

• ✓ butter bean
• beef oxtail
• onion
• thyme
• browning sauce
• scallion
• red pepper flake
• ginger root
• allspice
• garlic
• bay leaf
• beef broth
• water
• tomato paste
• salt
• black pepper

Instructions

1. 1 Combine oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Heat a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until juices are released and outsides are browned, about 10 minutes. Add 1 cup broth and water. Cover pot, lock the lid, and place pressure regulator over vent according to manufacturer's instructions. Reduce heat to low and simmer until mostly tender, about 2 1/2 hours.
3. 3 Stir remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to 10 minutes. Reduce heat to low and cook until oxtail is tender, 40 minutes to 1 hour.
4. 4 Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and add beans, salt, and pepper. Increase heat to medium-high high; cook until flavors meld, about 5 minutes more.

By Gimme that Recipe by Bayyinah

Ingredients

• ✓ butter bean
• bread
• butter
• lemon
• kosher salt
• sea bass
• branzino
• black pepper
• chicken broth
• white wine
• red pepper
• thyme
• garlic
• cherry tomato
• carrot
• leek
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C) with a rack in the center of oven.
2. 2 Heat 1 1/2 teaspoons oil in a high-sided skillet over medium. Add leek and carrot; cook, stirring often, until softened, about 3 minutes. Add tomatoes, garlic, thyme, and crushed red pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add white wine and cook until reduced by half, about 4 minutes. Add chicken broth, beans, and 1/2 teaspoon black pepper; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tomatoes burst and carrots are tender, about 25 minutes.
3. 3 While beans simmer, line a large, rimmed baking sheet with aluminum foil. Rub fish with remaining 1 tablespoon oil; sprinkle evenly with salt and remaining 1/2 teaspoon pepper. Place half of the lemon slices in fish cavities. Place remaining slices on the prepared baking sheet. Roll 2 large pieces of aluminum foil into logs and twist to prop up fish cavity-side down.
4. 4 Roast fish in the preheated oven until flesh is opaque and skin is crispy, about 25 minutes.
5. 5 Stir butter into bean mixture. Serve in shallow bowls with the roasted branzino and lemons. Sprinkle with more thyme leaves, and serve immediately with crusty bread.

By TheOtherJuliaGulia

Ingredients

• ✓ butter bean
• parsley
• lemon
• baby squid
• pea
• rosemary
• saffron
• seafood stock
• white wine
• clam
• mussel
• shrimp
• white rice
• green bean
• romano bean
• paprika
• salt
• tomato
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
2. 2 Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
3. 3 Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

By Allrecipes

Ingredients

• ✓ butter bean
• tomato
• bay leaf
• allspice
• water
• ketchup
• olive oil
• soy sauce
• browning sauce
• jerk seasoning
• beef bouillon
• garlic
• thyme
• ginger root
• scallion
• red bell pepper
• yellow bell pepper
• green bell pepper
• onion
• habanero pepper
• beef oxtail

Instructions

1. 1 Clean and trim excess fat off oxtails. Stem and seed habanero peppers.
2. 2 Combine 1 habanero pepper, onions, bell peppers, scallions, ginger, thyme, garlic, and bouillon in the bowl of a food processor. Blend to a paste-like consistency.
3. 3 Rub oxtails with 1/2 cup of paste, jerk seasoning, browning sauce, and soy sauce in a large bowl. Massage mixture deep into oxtails. Cover, refrigerate, and marinate 8 hours or overnight.
4. 4 Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from marinade. Reserve marinade.
5. 5 Heat oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, browning on all sides, about 6 minutes. Add reserved marinade and ketchup. Cover and cook until warmed through, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until meat is tender, stirring often to prevent sticking, 2 to 3 hours.
6. 6 Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes and simmer until heated through, 5 to 10 minutes more.

By hillct

Ingredients

• ✓ butter bean
• pepper
• salt
• zucchini
• yellow squash
• garlic powder
• red pepper flakes
• bay leaf
• tomato
• beef broth
• mushroom
• celery
• onion
• butter
• all-purpose flour
• olive oil
• spinach
• pork shoulder
• nutmeg
• cinnamon
• marjoram
• black pepper
• seasoned salt
• garlic powder
• parsley
• onion powder

Instructions

1. 1 Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
2. 2 Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.
3. 3 Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.
4. 4 Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
5. 5 Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
6. 6 Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

By Michelle

Ingredients

• ✓ butter bean
• olive oil
• salt
• black pepper
• garlic powder
• seasoning blend

Instructions

1. 1 Stir together butter beans, olive oil, salt, pepper, and garlic powder in a bowl until combined. Spread out in the air fryer basket
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Air fry until golden and crispy, tossing halfway through, for 12 to 15 minutes.
4. 4 Sprinkle with additional seasonings to taste if you like. Store in an air-tight container for 3 to 5 days.

By Annie Campbell

Ingredients

• ✓ butter bean
• fennel
• scallion
• lemon juice
• olive oil
• dill
• honey
• salt
• pepper
• garlic

Instructions

1. 1 Combine butter beans, fennel, and scallions in a bowl.
2. 2 Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
3. 3 Refrigerate at least 1 hour before serving, or up to 1 day.

By KeizerKitchen

Ingredients

• ✓ butter bean
• olive oil
• garlic
• rosemary
• red pepper flakes
• salt
• black pepper
• white wine vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a nonstick skillet over medium-low heat. Add beans; cook and stir until slightly golden and crispy, about 10 minutes.
3. 3 Stir in garlic, rosemary, pepper flakes, salt, and pepper and continue cooking until crispy, about 5 minutes.
4. 4 Discard garlic and stir in vinegar.
5. 5 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ butter bean
• corn kernel
• cider vinegar
• lime juice
• garlic
• cumin
• mustard
• black pepper
• salt
• olive oil
• cilantro
• black bean
• red onion
• red bell pepper

Instructions

1. 1 Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
2. 2 Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
3. 3 Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.

By gtsdls1