Description
These spicy tomato butter beans are the perfect easy weeknight dinner – they heavily rely on pantry staples and are loaded with all the important stuff (like fiber and protein).
Ingredients
Scale
- Olive oil for sauteing (or use the oil from the sun-dried tomatoes)
- 2 (55 g) small shallots, thinly sliced
- 4 (18 g) cloves garlic, thinly sliced
- 2 tbsp tomato paste
- 2 tsp aleppo pepper (optional)
- 1 cup (260 g) Bionaturae arrabbiata sauce
- 1 cup (190 g) creamy plant milk or regular milk
- 1/2 cup (60 g) roughly chopped jarred sun-dried tomatoes in oil
- 2 14 oz (800 g each) cans butter beans, drained and rinsed
- 1 lemon worth of zest
- Kosher salt to taste
- Squeeze of lemon juice
- Handful of chopped parsley for garnish
- Toasted sourdough for serving
Instructions
- Saute the aromatics. Add the shallots and garlic to a large deep skillet or pan, drizzle a generous amount of olive oil (I like to use the oil from the sun-dried tomatoes), and saute for 3-4 minutes or until the shallots are translucent and the garlic is beginning to brown. Add in the tomato paste and aleppo pepper and fry off for 1 minute.
- Make the sauce. Next, add in the arrabbiata sauce, milk, sun-dried tomatoes, butter beans, and lemon zest. Stir to combine and adjust for salt. I used about 1/2 tsp kosher salt total – the sauce and sun-dried tomatoes both have salt so season gradually. Add a splash of water if you want the sauce thinner.
- Simmer the beans. Cover the pot, reduce the heat to low, and let the beans cook for 5-6 minutes to let all the flavors meld together.
- Garnish and serve. Finish with a squeeze of lemon and chopped parsley. Serve with heavily buttered toasted sourdough or rice. It also tastes amazing on its own.