Butter Beans with Caramelized Onions and Rosemary


I have a seriously dysfunctional relationship with the Bay Area. True, it’s my home and we have so many wonderful things here. Great jobs, a beautiful coastline, San Francisco, of course all of our family and friends, and GOOD WEATHER. Which is where my love hate feelings of the Bay blossom from. It honestly never waivers beyond the 70-85 degree temperature range and although that makes outdoor adventures totally doable any time of year, it puts a major damper on welcoming Autumn! As I peruse social media, all I see is colored leaves, knit scarves, stews and soups simmering on the stove, fires in hearth and coziness all around. And here I am sweating, wearing tank tops and flip flops and dreaming of the days (hopefully more than 1 week!) of finally, FINALLY, celebrating Fall.

Well folks…it’s here. As of November the temperatures have dropped and there is a bit of a chill in the air. It still hangs at around 60 degrees during the day but that’s about as good as it’s going to get here I guess. I even turned on my heater for the first time all year…until it got too hot that is, then I opened the door to cool it down to a reasonable temperature. But I don’t care…today, I’m doing my happy dance and enticing fall to hit us a bit harder with a big pot of warm and filling butter beans! Actually, since fall will only be around for like a minute, I’m also baking up some fresh bread, simmering some good old bone broth and cooking some apple pear sauce for dessert tonight. I have to get it all in after all!

So for those of you who are sitting by the fire, knitting, and cozied up enjoying a beautiful Autumn day…know that I hate you a little bit, but I’ll pretend I’m right there with you! Now I must go open up the windows…it’s a little hot in here!


2 sweet onions sliced

2 Tablespoons of butter

2 teaspoons of fresh rosemary minced

3 cups soaked and cooked butter beans

salt and pepper to taste

In a skillet, melt butter and add onions, caramelize them for about 20-30 minutes on low until they are soft and golden brown.

Add rosemary and butter beans cooking until heated through. About 10 minutes.

Salt and pepper to taste and serve warm.