Crispy beans. Tangy brown butter. Grilled chard. Anchovy panko. It’s giving garlicky golden hour appetizer energy. And while I wouldn’t call this dish subtle, it is exactly what your next dinner party wants. She’s nutty, salty, bright, and a little dramatic—in all the best ways.
Table of Contents
- Let’s talk about beans, baby
- Everything you need to make this recipe
- How to make these brown butter beans and greens
- Servings and pairings
- Storage and make ahead tips
- Recipe FAQs
- Want more appetizer recipes?
- Brown Butter Beans and Greens Recipe
Let’s talk about beans, baby
I love beans. (I mean, obviously.) But sometimes you don’t want soft and stewy—you want crispy and golden and a little wild. Here, we roast canned cannellini beans until they’re crackly and delicious, then douse them in a luscious brown butter sauce that’s been zhuzhed with garlic and tomato paste for extra depth. We’re not here for restraint.
To finish, we pile on some smoky grilled chard, salty anchovy-panko crumbs, and shaved Parmesan. A squeeze of grilled lemon over the top seals the deal. Think: your favorite Italian beans and greens, but if it went on a summer sabbatical and came back from Tuscany with a sexy new wardrobe.
Everything you need to make this recipe
This dish is built in four parts: crispy beans, grilled greens, a brown butter situation, and a salty-crunchy topping that brings the whole thing home. Here’s how it all breaks down:
- Cannellini beans + olive oil + salt & pepper: The goal here is crisp, golden, salty beans. You can sub in great northern or butter beans if that’s what you’ve got—but whatever you do, make sure they’re bone dry before roasting. Moisture is the enemy of crunch.
- Swiss chard + lemon + olive oil + salt & pepper: This step is non-negotiable. Grilling the chard gives it that smoky, charred edge that just doesn’t happen in the oven. And grilled lemon? Peak dinner party glam. Bonus points for serving the halves on the platter—so pretty.
- Unsalted butter + garlic + tomato paste + chicken broth + red pepper flakes: This is your sauce moment. Browning the butter gives it richness, garlic brings the heat, and tomato paste adds body and brightness (plus a little sweetness). Red pepper flakes? Optional but ideal. This sauce is a vibe.
- Anchovies + panko + Parmesan: You’ll toast the panko in the anchovy oil and use the fillets—because flavor, and because we waste nothing. The end result is salty, funky, and ridiculously delicious. Finish with a flurry of shaved Parmesan.
Kitchen equipment needed:
- large rimmed baking sheet
- grill + grill tongs
- chef’s knife + cutting board
- large skillet + stirring spoon + whisk
- small skillet
- a big, pretty serving dish
How to make these brown butter beans and greens
1. Roast the beans
Dry those beans within an inch of their life. Toss with oil, salt, and pepper, then roast. They should be golden and crispy but still tender inside.
2. Grill the chard and lemon
Massage oil into your chard leaves and halved lemons like they’ve had a long day. Grill until charred and gorgeous. Slice the chard into ribbons.
3. Make the brown butter sauce
In a skillet, brown your butter until it smells like heaven. Add garlic and tomato paste to stop the browning and build some body. Whisk in broth, red pepper flakes, salt, and pepper. Simmer until slightly thickened. Add your crispy beans and coat them in that nutty, spicy magic.
4. Make the anchovy panko
In a small skillet, heat anchovy oil and the chopped anchovies. Add panko and toast until golden. This stuff is flavor gold.
5. Assemble
Spread the beans in a serving dish. Top with the chard ribbons. Shower with anchovy panko. Shave Parmesan over the top. Finish with a squeeze of grilled lemon and toss the halves on for aesthetic.
Servings and pairings
This dish is made for:
- Cocktail hour – set it out on the coffee table with a crisp white wine or chilled vermouth over ice.
- Dinner party starter – it’s rich but not heavy. The perfect way to say “Welcome, I care about you. Here’s a bean.”
- Lazy solo dinners – crusty bread, glass of wine, done.
Drink Pairings:
- White wine: A crisp Sauvignon Blanc or Albariño
- Cocktail: A gin martini with a lemon twist (let’s play off the anchovy and chard vibes)
- NA option: Sparkling water with lemon + a splash of Verjus or a cucumber shrub
Storage and make ahead tips
Most of this dish can be prepped the day before, so you’re not sautéing garlic while your guests are trying to hug you.
The day before:
- Roast the beans. Cool completely. Store at room temp in an airtight container.
- Make the anchovy panko. Store in the fridge, bring to room temp before serving.
The day of:
- Grill the chard and lemon.
- Make the brown butter sauce + add the pre-roasted beans.
- Assemble.
Leftovers (if you somehow have any) can hang out in an airtight container for up to two days. I’d recommend adding a splash of broth before re-heating to revive the sauce.
Recipe FAQs
Do I have to use a grill?
You don’t have to, but if you can, do. A grill pan or cast iron skillet over high heat works if you’re indoors. Roasting the chard is fine, but it won’t have that smoky magic.
Can I avoid using anchovies?
Technically yes, but you’ll miss that funky, salty depth. If you’re veg or anchovy-averse, sub in capers and olive oil.
Is this a main or a side?
It’s a vibe. Serve it as a starter, a fancy side, or bulk it up with a fried egg or some toast and call it dinner.
Want more appetizer recipes?
Here are some of my go-to appetizers when I want people to gasp a little:
If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.
Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.
Xoxo, Lee
Print
Brown Butter Beans and Greens
- Total Time: 2 hours
- Yield: 2–4 servings 1x
Description
Crispy beans. Tangy brown butter. Grilled chard. Anchovy panko. It’s giving garlicky golden hour appetizer energy. And while I wouldn’t call this dish subtle, it is exactly what your next dinner party wants. She’s nutty, salty, bright, and a little dramatic—in all the best ways.
Ingredients
- 3 (15oz) cans cannellini beans, drained and rinsed
- extra virgin olive oil as needed
- salt + black pepper as needed
- 1 bunch swiss chard or rainbow chard (any leafy greens work)
- 1 lemon, cut in half
- 1/2 cup (1 stick) unsalted butter
- 6 cloves garlic, thinly sliced
- 1 and 1/2 tbsp tomato paste
- 1 and 1/2 cups chicken broth
- 1/2 tsp red pepper flakes (optional)
- 2 anchovy filets in oil
- 2 tsp anchovy oil from the can
- 1/3 cup panko
- Parmesan cheese for garnish
Instructions
-
Roast the beans: Line a rimmed baking sheet with parchment, then layer a few paper towels over it. Dump the beans on top and pat them dry with more paper towels. Let them air-dry for at least 1 hour. When you’re ready to roast, preheat your oven to 450°F. Carefully slide the towels out from under the beans. Drizzle with olive oil, season generously with salt and pepper, and toss everything together with your hands. Roast for 30 minutes, flipping halfway, until golden and crispy. Set aside.
- Make the anchovy panko: Heat the anchovy oil in a small skillet over medium heat. Add the chopped anchovies and panko, then stir occasionally until golden. Transfer to a small dish and set aside.
- Grill the chard and lemon: Massage the chard leaves with olive oil. Do the same with the cut sides of the lemon. Grill the chard leaves over high heat for 2–3 minutes per side, until visibly charred and wilted. Transfer to a large plate or baking sheet and season immediately with salt. Grill the lemon cut-side down until charred. Once cool enough to handle, slice the chard into 1-inch ribbons. Set aside.
- Make the brown butter sauce: In a large skillet, melt the butter over medium-high heat. Whisk constantly for about 4-5 minutes until the butter begins to brown. Add the garlic and cook for 1 minute. Next add the tomato paste, whisking to combine. Whisk in the broth plus red pepper flakes and bring to a simmer, season with salt and pepper. Turn heat to medium low and add the roasted beans and stir until well coated in the brown butter sauce.
- Assemble: Pour the beans onto a large serving dish. Scatter the chard ribbons on top then garnish with the anchovy panko and slices of Parmesan. Give a squeeze of grilled lemon over it all, then place the lemon halves as garnish on the plate. Dig in.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Stovetop + Oven + Grill