- VE
- VN
- LC
Gigantic Beans in Tomatoes
Canned beans are a great pantry ingredient to keep on hand, and they're essential for this dish. Gigantic butter beans are paired with canned tomatoes and fresh veggies for this simple flavorful recipe.
Ingredients
Instructions
- Step 1
Prepare vegetables: Peel carrot and slice on a bias into ¼-inch thick pieces. Slice celery into ¼-inch thick pieces. Thinly slice onion. Mince garlic.
- Step 2
Heat a large skillet over medium-high. Add 2 tablespoons olive oil. Once heated, add carrots, celery and onion. Cook for about 5 minutes, until onion is translucent and veggies soften. Add in minced garlic and cook for 1 minute.
- Step 3
Add diced tomatoes and their juices, along with vegetable stock, bay leaves and salt and pepper. Stir and bring to a boil. Reduce to simmer for 5 to 7 minutes.
- Step 4
Add in drained and rinsed butter beans. Bring back to a simmer and cook for 12 minutes. Tomato broth will start to thicken. Taste and adjust salt, as needed.
- Step 5
Remove from heat and serve topped with a drizzle of olive oil and chopped parsley.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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