Butter Bean-and-Mint Pilaf

4 to 6 Serves

Pair this tasty bean-and-mint pilaf with chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.


  • Coarse salt and freshly ground black pepper

  • 3 thyme sprigs

  • 3 bay leaves

  • ½ cup fresh or frozen shell beans, such as small butter or fava beans

  • 1 ¾ cups Frank Stitt's Chicken Stock or store-bought low-sodium chicken stock

  • 3 tablespoons unsalted butter

  • 1 small onion, finely chopped

  • 1 carrot, peeled and finely chopped

  • 1 rib celery, finely chopped

  • 1 mint sprig

  • 1 cup basmati rice

  • ½ cup mint leaves

  • Mint Oil, for drizzling (optional)


  1. Fill a small saucepan two-thirds full with water, and bring to a boil over high heat. Add 1/2 teaspoon salt, 1 sprig of thyme, 2 bay leaves, and shell beans. Bring to a simmer, and then reduce heat slightly. Cook until beans are tender, about 25 minutes. Let cool in cooking liquid. Drain, reserving some of the cooking liquid.

  2. Bring stock to a simmer in a small saucepan over medium-high heat.

  3. Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, and celery; cook, stirring, until slightly softened, 3 to 4 minutes. Add remaining 2 sprigs thyme, bay leaf, mint, and rice; stir to coat.

  4. Add simmering stock mixture to rice mixture and stir. Cover, reduce heat to low, and cook until rice is tender, 16 to 18 minutes. Transfer mixture to a large bowl; loosely cover to keep warm.

  5. Place the beans, remaining tablespoon butter, and 2 tablespoons cooking liquid inside a small saucepan set over medium-low heat. Cook until warmed through. Tear mint leaves and add to beans; season with salt and pepper. Fold bean mixture into rice mixture and serve immediately, drizzled with mint oil if desired.

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