Whipped feta with herby butter bean salad
Laura in the Kitchen · ♥ 1.4K likes · 27.6K views · 3 min video
Read about lima, butter and gigante beans in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tsp Calabrian chili
- 2 tbsp extra virgin olive oil
- ½ whole sleeveless cucumber
- 2 stalks celery
- parsley
Dice half a seedless cucumber. Peel 2 celery stalks to remove the strings and slice thin. Chop parsley (or parsley and dill). Slice a shallot.
- 1 whole shallot
- 1 can butter beans
- 2 tbsp extra virgin olive oil
- ½ lemon lemon juice
In a large bowl with a drained, rinsed 14.5 oz can of butter beans, add the vegetables and herbs, about 2 tbsp extra virgin olive oil, the juice of half a lemon, Calabrian chili and a healthy pinch of salt; stir well.
- 8 oz feta
- 4 oz cream cheese
- ½ cup sour cream
- ½ lemon lemon zest
In a food processor, whip 8 oz feta, 4 oz cream cheese, about half a cup of sour cream, the zest of half a lemon, a clove of garlic and extra virgin olive oil until fluffy.
- 1 clove garlic
Spread the whipped feta on a platter with a well in the center; spoon the bean salad into the well and drizzle some of its marinade over the top.