Crispy Butter Beans with Whipped Chevre

If your holiday meal includes ham, look no further for a simple but delicious side dish to add to the sideboard. This recipe is also a great addition to game-day snacks to be enjoyed with a cold beer. Quickly toss drained and dried beans in a mixture of cornstarch and seasonings and bake till crisp. The whipped chèvre brings in the naturally lemony notes of Goat Rodeo’s fresh chèvre cheese, as well as its delectable creaminess. You will be making this more than once, we promise.

Crispy Butter Beans with Whipped Chèvre Recipe


For the beans:

2 cans butter beans
2 tbsp cornstarch
1 tsp paprika
2 tbsp olive oil
2 tbsp herbs, chopped (try thyme and rosemary, but any herbs work)
1 tsp onion powder
1 tsp garlic powder
Salt and pepper to taste

For the whipped chèvre:

4 – 6 oz Fresh chèvre cheese
1/4 cup Greek yogurt
1 tbsp olive oil
Paprika and black pepper to taste


For the beans:

  1. Rinse and drain both cans of beans. Pat them dry making sure there is no excess liquid.
  2. Toss the beans in a bowl with cornstarch, herbs, and seasonings. Place on a parchment-lined baking sheet in an even layer.
  3. Drizzle with olive oil and bake at 400 degrees until the outer layer of the beans are brown and crunchy. Garnish with more freshly chopped herbs and serve with whipped feta dip.

For the whipped chèvre:

  1. In a food processor whip the chèvre and Greek yogurt until you get a smooth consistency.
  2. Add extra chèvre if it needs thickening. Drizzle with olive oil and sprinkle with paprika and black pepper.

Story by Keith Recker / Recipe and Styling by Anna Franklin / Photography by Dave Bryce / With Support From Buy Fresh Buy Local Western PA

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