Butter Bean Crostini with Mint and Salami

Is there a difference between Lima Beans and Butter Beans? Well yes and no. They are different in only how they are cooked. Limas are light green in color. They are picked young and allowed to dry before cooking. Butterbeans are often the same vegetable only larger and more flat because they are allowed to get to full size. They are cooked while still green and then butter is added to the beans, thus the name and the color. Now if you live in North Carolina. You may dispute everything you just read. I understand that. My explanation is a technical explanation and not a cultural one. Butter bean crostini

Butter Bean Crostini with Mint and Salami 

Print This Recipe Total time Yield 8Published

serves 8


  • 1 (15oz) can butter beans, drained and rinsed
  • ½ small red onion, minced
  • ¼ cup very good extra-virgin olive oil, plus more for baguette slices
  • 1 large red or green jalapeno chili, minced
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh squeezed lemon juice
  • salt and freshly ground black pepper
  • baguette slices, as needed
  • salami or other italian cured meat, as needed
  • whole or halved mint leaves, to taste as garnish


In a serving bowl toss together butter beans, onion, oil, mint, jalapeno, lemon zest and lemon juice. Season with sat and pepper. Let stand 20 minutes or up to overnight to allow the flavors to mingle. You may leave the beans whole or mash them to whatever consitency you prefer at this point.

To serve: brush the baguette slices with a little olive oil and grill or toast them on one side until lightly golden. Place a salami slice on the baguette toasts and top with the butter bean mixture, a drizzle of olive oil and a few mint leaves to taste.