From the kitchen of Monica Bliss

New Lebanon— I’m not a gardener. While I have many talents, I do not have a green thumb. I love the idea of gardening, and I have the fondest childhood memories of my Grandparents’ house in Lee with my Grandmother’s large and bountiful garden. That said, at the beginning of every summer, for many years, I would replant two or three small herbs plants (usually purchased at the grocery store) into a container, so I at least have something I grew to work with the summers. It worked for me because it took minimum effort to keep them watered and in the sun. I was still no gardener, but I managed to keep them alive. 

Since buying my house six years ago, I now plant eight or so varieties of fresh herbs in the containers that line my sunny front walk-way. I bought this year’s plants at Dr. Leahey’s in Dalton, and they have done very well. Lucky for me, I have two daughters at home this summer to help water them. I’m still no gardener, but this year’s herb plants are not only alive, but many of them have grown substantially. 

What is the result of this? I am always looking for ways to use these herbs. I work from home and while home alone, I like to make quick, easy, satisfying, and delicious lunches for myself. One of my favorite ways to accomplish both of these things is my Summer Butter Beans.

Summer Butter Beans

1 tablespoon of olive oil
1 tablespoon of butter
1 large shallot, minced
3 cloves of garlic, minced
1 can butter beans, drained
1 cup chicken broth
2 tablespoons fresh chives, minced
2 tablespoons fresh parsley, minced
1/4 cup Greek yogurt, plain
Salt and pepper, to taste
Parmesan cheese, grated, to taste
Fresh parsley for garnish
French or sourdough bread, for dipping

Slightly brown shallot in olive oil and butter on medium heat. 

Add garlic and cook for two minutes. (Do not overcook the garlic.)

Add butter beans, chicken broth, and fresh herbs; and cook until slightly condensed.

Turn down the heat, and stir in the Greek yogurt, salt, and pepper.

Top with Parmesan cheese and fresh parsley, and serve with bread for dipping.

Serves two to three people.

Tip:

Toast and butter the bread for extra crunch and tastiness. 

Add a loaf of French bread and garden salad for an outstanding outdoor summer dinner.

For a dairy-free version, simply omit the butter, yogurt, and cheese. (It’s still delicious!)