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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Greek

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 132 kcal per serving

Ingredients

2 tablespoons - olive oil
1 - carrot
1 stalk - celery
¼ - yellow onion
2 cloves - garlic
2 - bay leaves
1 can - diced tomatoes
2 cans - butter beans
1 cup - vegetable stock
1 tsp - kosher salt
1 pinch - black pepper
2 tablespoons - fresh parsley

Instructions

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.
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.
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.
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.
Remove from heat and serve topped with a drizzle of olive oil and chopped parsley.

Nutrition