Broad bean & White Wine Sautee

Broad Bean & White Wine Sautee




Prep Time: 15 Min
Cook Time: 30 - 35 Min

Yields: 4+

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1. Begin heating the butter, EVOO, garlic, and pepper flakes in a 12” skillet set to medium. Once heated, let the garlic sizzle for about a minute before stirring in the onions and a pinch of salt & pepper. Stir and cook 5 minutes before adding the beans along with another good pinch of salt and pepper. Stir and cook for 5 more minutes.

 

1. Pour in the wine and let it bubble rapidly for a minute or so before adding in the vegetable broth and a good pinch of salt and pepper. Once the liquid begins to boil again, reduce the heat to medium low. Stir in half of the fresh parsley & dill, cover, and simmer for about 15 minutes. Remove cover and continue to simmer another 5 – 10 minutes so the liquid reduces even more.

 

1. Turn off the heat and stir in the lemon juice & zest, old cheddar, and remaining parsley & dill. Taste and adjust salt / pepper if desired. Crumble feta over the skillet and serve. ENJOY! 

                Grocery List

• 2x 540ml can Broad Beans, drained & lightly rinsed
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. + EVOO
• 1 Yellow Onion, chopped
• 3 cloves Garlic, crushed & minced
• 1 C Dry White Wine
• ¼ C Low Sodium Vegetable Broth
• 1 Lemon, zested & juiced
• 1 Tbsp. Fresh Dill, chopped
• ¼ C Fresh Parsley, chopped
• 1/3 C Feta Cheese, crumbled
• ¼ C Extra Old White Cheddar, shredded
• ¾ Tsp. Red Pepper Flakes
• Sea Salt & Cracked Pepper