|2 servings||calories per servings 779||protein serving 22 g||carbs per serving 107 g||total fat per serving 35 g|
Beans, fresh shelled, and at the peak of their season are a revelation. If you’ve only ever had butter beans out of a can or a steam table, you’ve got to try this dish. Fresh butter beans live up to their name in creamy rich texture. Combine them with barley, cucumber, herbs and feta then serve a bit of roasted eggplant on the side and you have a meal to remember.
|Nutrition Facts||/ Per Serving|
|Total Fat||35 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||21 g|
|Total Carbohydrates||107 g|
|Dietary Fiber||26 g|
Please read entire recipe before beginning.
In a small saucepan with a lid, combine 2 1/2 cups water, 2 teaspoons kosher salt and pearl barley, and place on high heat. When water comes to a boil, turn down heat to a simmer, and cover. Cook 12-15 minutes, or until liquid is absorbed.
While barley cooks, peel and dice shallot. In a medium saucepan over high heat, combine remaining 2 cups water, remaining 2 teaspoons kosher salt, shallot and butter beans. When the water comes to a simmer, reduce heat to medium and cook 4-5 minutes more, or until the beans are tender but not mushy. Drain the mixture in a colander, rinse with cool water, and place in a large bowl.
When the barley is cooked, drain it in the colander, rinse with cool water, and add to the butter bean mixture.
Peel cucumber if desired. Cut cucumber lengthwise into quarters, and thinly slice crosswise. Pick and roughly chop tarragon, parsley and basil. Thinly slice chives. Zest and juice lemon. Add cucumber, herbs, lemon zest and lemon juice to bowl with butter beans and barley.
Stir in remaining 2 tablespoons olive oil and black pepper, and mix thoroughly. Taste and adjust seasoning as desired.
Divide the salad between 2 plates, top with eggplant and feta, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...