Crispy Lemon-Caper Butter Beans

Ingredients

• 1 can (15 oz) butter beans, drained and patted very dry
• 2 tbsp olive oil
• 1 tbsp capers, drained and dried
• 1 garlic clove, finely grated
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 1 tbsp chopped parsley
• Pinch of red pepper flakes
• Salt and black pepper

Instructions

1. Pat the drained beans and capers dry; this is the trick to getting crisp edges.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add the beans in one layer and leave undisturbed for 3–4 minutes.
3. Turn gently and cook 3–4 minutes more. Add the capers for the final 2 minutes until crisp.
4. Turn off the heat. Toss with garlic, lemon zest, juice, parsley, pepper flakes, and black pepper. Taste before adding salt.