with celery, onion, prunes and pine nuts in a white Balsamic vinaigrette with fresh ginger!

Makes 3 cups

15 oz. can butter beans, drained and rinsed well

1 c. thinly sliced celery

1 sm. yellow onion, peeled, cut in half from tip to tip, then crosswise into thin half rings

4 dried plums (prunes), thinly sliced, then cut crosswise into 3rds

2 T. pine nuts

2 T. fresh peeled ginger; cut off a 1&1/2 inch long chunk; peel, then cut from end to end into very thin slabs; stack slabs and cut lengthwise into very thin sticks

1/2 c. white Balsamic vinegar

1/2 c. powdered sugar

1/4 c. extra virgin olive oil

1/2 t. salt

freshly ground black pepper

Prepare first 6 ingredients and set aside in bowl.

In another bowl, combine remaining ingredients. Stir with wire whisk till thickened. Add first 6 ingredients, to the dressing, then toss to coat well. Pat with spoon to submerge the beans under the dressing, then cover and refrigerate till ready to use.

Notes: The rich buttery flavor from the extra virgin olive oil and white Balsamic vinegar combine beautifully to bring out the best in these butter beans. We served this for Thanksgiving and throughout the evening couldn’t stop going back to the kitchen to taste till it was gone.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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