Saffron Rosé White Beans & Summer Squash
Ingredients
Units
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Saffron Compound Butter
- 1/2 cup unsalted butter, softened
- 1 teaspoon salt
- 1 lime, zested
- 1 lemon, zested
- 1/2 teaspoon saffron, crushed with a splash of hot water
- 1/2 teaspoon sumac
- 2 teaspoons honey
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 – 15oz can of beans, drained and rinsed
- 1 summer squash, halved and thinly sliced
- 1 small red onion, halved and thinly sliced
- 1/4 – 1/3 cup rosé
- 1 teaspoon salt
Instructions
- To make the compound butter combine all the ingredients in a food processor and blend until the butter is whipped and smooth. Store on the counter for 1-2 days at room temperature and in the fridge for up to a month.
- Next, add 2-3 tablespoons of the butter to a large saute pan over medium heat. Once melted add the the sliced onions, stir, and cook for 2-3 minutes until slightly soft. Then add the summer squash to soften for 2-3 minutes before finally adding in the white beans. Stir to coat everything in the butter and cook until the vegetables have softens and the beans develop some golden brown color.
- Remove the vegetables and beans from the pan and add another 1-2 tablespoons of butter with the rose and simmer on low until a sauce has formed and the alcohol has cooked out – 3-4 minutes.
- Plate the beans and squash and pour the rose pan sauce over before serving!
