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Crispy Parmesan Butter Beans with Burst Tomatoes

Crispy Parmesan butter beans with burst tomatoes are made in a skillet, with golden, cheese-coated beans layered over juicy tomatoes. Fresh parsley and lemon juice add a bright finish to this easy side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the crispy beans
  • 1 can (15 oz) butter beans drained, rinsed, and patted very dry
  • 1 tbsp olive oil
  • 0.33 cup Parmesan cheese finely grated
For the burst tomatoes
  • 1 pint cherry tomatoes
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cloves garlic finely chopped
  • 1 tsp lemon juice
  • 2 tbsp parsley chopped fresh

Equipment

  • 1 12-inch nonstick skillet

Method
 

Crisp the beans
  1. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat, then add the dry beans in a single layer and cook for 10-12 minutes, turning occasionally, until browned and crisp in spots.
  2. Sprinkle the Parmesan over the beans and toss to coat, then cook for 2-3 minutes, turning gently, until the cheese clings to the beans and forms crisp golden patches.
  3. Transfer the beans to a plate.
Burst the tomatoes
  1. Add the tomatoes, salt, and pepper to the skillet and cook over medium-high heat for 5-7 minutes, stirring occasionally, until the tomatoes burst and release their juices.
  2. Stir in the garlic and cook for 30 seconds.
  3. Remove the skillet from the heat and stir in the lemon juice and parsley.
  4. Spoon the tomatoes onto a serving platter.
  5. Top the tomatoes with the crispy beans.
  6. Serve immediately.

Notes

For the crispest results, pat the beans very dry before cooking. Refrigerate leftovers for up to 3 days; freezing is not recommended because the beans lose their crisp texture. For a dairy-free swap, use dairy-free Parmesan.