Creamy butter beans offer a smooth base for the summery spread -- just like "buttah". Zucchini adds color and freshness. You can swap out other summer vegetables like roasted eggplant, roasted red peppers, or sauteed leeks. Serve as a stand-in for hummus, or simply enjoy as a satisfying side dish.
1 cup raw butter beans (or lima beans, about 2 cups cooked)
3 zucchini (about 3 pounds), sliced ¼” thick
6 cloves garlic, thinly sliced
¼ cup chopped fresh basil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh mint
1/4 teaspoon ground black pepper
To cook beans: Soak beans at least 8 hours. Drain soaking liquid. Place beans in a medium pot and cover with fresh water, so that there are 2 inches of water above the top layer of beans. Simmer until soft, about 1 hour.
To make bean dip: Combine zucchini, garlic, and ½ cup water in a medium pot. Cover and cook over medium-high heat. Cook until zucchini starts to break apart, about 15-20 minutes, stirring every 5 minutes or so. If needed, add extra water to prevent burning. Add white beans and cook for another 5 minutes or so, until the beans start to break apart. If the mixture is too wet, keep the lid off during these last minutes of cooking, to reach a thick, hearty consistency. Remove from heat, stir in fresh basil, thyme, and mint. Enjoy.