I can't believe I lived 20-some years of my life without eating a butter bean. They are, by far, the best kind of beans in existence (unless chickpeas/garbanzo beans are considered beans, then we'll have to talk). This is why I'm appalled that butter beans aren't mentioned in the title of this dish. Try it, and fall in love. If you're a vegetarian, substitute the shrimp with some extra firm tofu.
(Source: Eating Well)
4 cups green beans, trimmed (about 12 ounces)
3 tablespoons extra-virgin olive oil
¼ cup minced garlic
2 teaspoons paprika
1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
1 onion, chopped
½ red onion, chopped
2 16-ounce cans large butter beans, or cannellini beans, rinsed
¼ cup sherry vinegar, or red-wine vinegar
½ teaspoon salt
½ cup chopped fresh parsley, divided
Freshly ground pepper, to taste
Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Pour contents of pan in a bowl, set aside.
Cook onions in the same pan until cooked through, about 5 minutes.
Stir in shrimp, beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in ¼ cup parsley.
Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining ¼ cup parsley.