Saucy Butter Bean Skillet with Cherry Tomatoes & Gremolata
Ingredients
Butter Bean Skillet
-
2
tablespoons
olive oil
-
1
large
shallot, fine dice
-
1
tablespoon
fresh thyme leaves, minced
-
½
teaspoon
dried chili flakes, or to taste
-
½
teaspoon
smoked paprika
-
1
tablespoon
capers, minced
-
2
cloves
garlic, minced
-
2
tablespoons
tomato paste
-
1 ⅓
lbs
cherry tomatoes, halved
-
to taste
sea salt and ground black pepper
-
¾
cup
water
-
1
teaspoon
Tamari
-
2
14 oz cans
butter beans, drained and rinsed
-
½
lb
green romano beans, chopped
-
1
teaspoon
balsamic vinegar
Gremolata
-
½
cup
flat leaf parsley leaves
-
1
lemon
washed
-
1
small clove
garlic, peeled
Instructions
- Heat a large sauté pan or braiser over medium heat and add olive oil.
- Add shallot and thyme, cooking until shallots are translucent.
- Stir in chili flakes, smoked paprika, capers, and garlic for about 30 seconds.
- Add tomato paste and break it up, stirring until it darkens slightly.
- Incorporate cherry tomatoes, season with salt and pepper, and simmer for 5 minutes.
- Add water and simmer for another 5 minutes, mashing the tomatoes.
- Mix in Tamari, butter beans, and chopped romano beans, bringing to a boil.
- Simmer for 10-15 minutes until romano beans are tender, stirring occasionally.
- Prepare the gremolata by chopping parsley, zesting the lemon, and grating garlic.
- Combine gremolata ingredients and set aside.
- Once beans are ready, stir in balsamic vinegar and adjust seasoning.
- Serve hot with gremolata on top and crusty bread for dipping.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
400mg
Cholesterol
0mg
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