Creamy Tomato Butter Beans
Ingredients
The base
-
2
tbsp
olive oil
-
1
small
yellow onion, diced
-
2
cloves
garlic, minced
-
2
tsp
salt
-
½
tsp
pepper
-
a pinch
chili flakes
-
3
14oz cans
butter beans, drained and rinsed
-
1¾
cups
diced tomatoes
-
¾
cup
vegetable broth
The creamy mixture
-
3
tbsp
tahini
-
3
cloves
garlic, pressed
-
1
juice
lemon
-
¼
cup
water
Garnishes
-
to taste
fresh oregano
-
to taste
fresh parsley
-
to taste
lemon zest
Instructions
- Heat olive oil in a large frying pan or pot over medium heat.
- Add diced onion, minced garlic, salt, pepper, and chili flakes; cook until softened.
- Stir in butter beans, diced tomatoes, and vegetable broth; bring to a simmer.
- Cover and cook for 20-25 minutes, stirring occasionally, until most liquid has evaporated.
- In a bowl, whisk together tahini, pressed garlic, lemon juice, and water until smooth.
- Add the tahini mixture to the beans, stir, and cook for an additional 5 minutes.
- Adjust seasoning if necessary, then serve topped with olive oil, oregano, parsley, and lemon zest.
Nutrition Facts (estimated)
Servings
3-4
Calories
423
Total fat
15.3g
Total carbohydrates
59.4g
Total protein
18.2g
Sodium
2015.6mg
Cholesterol
0mg
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