Crispy Butter Beans with California Walnut Gremolata and Whipped Ricotta

By Sophisticated Spreads
Total Time
50 Mins
Serves
4
Serving Size
1 cup
Meal
Dinner
Course
Appetizers Snack

DESCRIPTION

This is the kind of snack you order at a dimly lit wine bar and immediately try to recreate at home. Crispy butter beans are layered over whipped ricotta and topped with a bright, crunchy California walnut gremolata packed with lemon, parsley, parmesan, and olive oil.

Prep Time
15 Mins
Cook Time
35 Mins
Total Time
50 Mins
Calories
488
Total Fat
45
Saturated Fat
7
Polyunsaturated Fat
37
Cholesterol
13
Sodium
930
Carbohydrates
8
Dietary Fiber
2
Total Sugars
4
Added Sugars
0
Protein
7
Vitamin D
0.7
Calcium
162
Iron
1
Potassium
235

Ingredients

For the Crispy Butter Beans:

  • 2 cans butter beans, drained and dried well
  • 2 Tbsp olive oil
  • 1 tsp flaky salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ¼ tsp chili flakes

For the Whipped Ricotta:

  • 1 cup whole milk ricotta
  • 1 Tbsp olive oil
  • Pinch of salt

For the Walnut Gremolata: 

  • ½ cup California walnuts
  • ½ cup fresh parsley, finely chopped
  • Zest of 1 lemon
  • 1 small garlic clove, finely grated
  • ¼ cup finely grated parmesan cheese
  • 2 Tbsp olive oil
  • Flaky salt, to taste

To Serve: 

  • Extra olive oil
  • Grilled sourdough or toasted baguette
  • Lemon wedges

Preparation

  1. Preheat oven to 425°F (220°C).
  2. Drain and rinse the butter beans, then dry them very well with paper towels. Removing excess moisture helps them crisp up.
  3. Add beans to a baking sheet and toss with olive oil, salt, pepper, garlic powder, and chili flakes. Roast for 30–35 minutes, shaking the tray halfway through, until golden and crispy.
  4. While the beans roast, make the whipped ricotta. Add ricotta, olive oil, and salt to a food processor and blend until smooth and airy. Set aside.
  5. Toast the California walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool slightly, then chop into small crunchy pieces.
  6. In a bowl, combine chopped California walnuts, parsley, lemon zest, garlic, parmesan, olive oil, and a pinch of flaky salt. Stir together to form the gremolata.
  7. Spread whipped ricotta onto a serving plate or shallow bowl. Spoon the crispy butter beans over top, then finish generously with the California walnut gremolata.
  8. Drizzle with olive oil and serve with grilled bread and lemon wedges on the side.