Butter Beans with Applewood Smoked Olive Oil and Cinnamon Pear Balsamic Vinegar

Sometimes, we don’t have access to smoked ham hocks widely used in Southern butter bean recipes. Here is a simple way to get that delicious smoky flavor! You can add anything extra such as roasted chicken, spicy sausage, or assorted vegetables.  Use the large white beans often labeled as lima beans in the dried bean section of your local store.  The key is a slow simmer for tenderness. You can cook these beans a couple days in advance and keep refrigerated in their cooking liquid.

Ingredients

1 cup dried beans
1/3 cup Applewood Smoked Olive Oil (plus more to finish)
Several leaves of sage
3 or 4 smashed garlic cloves
½ tsp. salt
1 tsp. Espresso Rub Seasoning
1 Tbsp Cinnamon Pear Balsamic Vinegar

 Preparation

1. Rinse beans and soak in cold water overnight with sage leaves and garlic.
2. Drain and transfer beans, sage, and garlic to a heavy-bottomed pot.  Add just enough water to cover the beans and add the Applewood Smoked Olive Oil.
3. Bring to a boil and lower heat to a slow simmer.
4. Keep a container of water nearby and an eye on the beans as they cook.  Continue to add water, enough to keep beans submerged (about 3 cups total. Cook time will be about an hour and a half. Once an hour or so has passed, add the salt and the Espresso Rub.  Adding the seasoning late in the cooking retains the tenderness of the beans. 
5. When beans are tender, pick out the sage leaves and carefully spoon into a serving dish and keep warm, but retain ¼ cup of the cooking liquid.
6. In a large skillet, heat up or cook whatever you plan to add to the beans (carrots, celery, and bell pepper is pictured).  When hot and cooked through, deglaze with the reserved liquid and the Cinnamon Pear Balsamic Vinegar.  Nice and saucy!
7. Add everything together and mix gently.  Drizzle with additional 2 Tbsp of Applewood Smoked Olive Oil and garnish with chopped parsley.