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 – 1/3cup rosé
1 teaspoon salt
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!