Basil Butter Beans

Like it? Please share it!Pin on PinterestShare on FacebookTweet about this on TwitterGoogle+Email to someone

We had some fresh basil hanging around after we made pesto a few days ago. This is a recipe I made up this summer that has become a favorite. It uses canned tomatoes and beans. But if it’s actually summer–and good tomatoes are available–feel free to substitute. And if you’re the type of person who cooks their own beans, by all means use those.

  • 2 14.5 ounce cans butter beans, rinsed
  • 1 14.5 ounce can whole peeled tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • 1 small red onion, diced
  • 3 handfuls basil, sliced into thin strips
  • salt and pepper
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the onions and cook until they begin to soften. (Should just take a few minutes.) Add the garlic and carrot, and cook until the garlic is fragrant (about 1 minute more).
  3. Add the tomatoes and juices, gently squeezing/tearing the tomatoes into bite-sized bits. Add a pinch of salt and a few grinds of pepper. Cook until the tomato juice begins to bubble.
  4. Add the beans, cook until they are heated through.
  5. Stir the basil in, allow to wilt (about half a minute to a minute).

(Serves 4)

Mike says I should add a friendly reminder not to just squeeze the tomatoes in your fist. Try poking holes with your thumb before squeezing them, otherwise you’ll be wearing juice.

Looking for More Gluten-Free Vegetarian Recipes?

I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein.

What you'll find:
  • More than 200 tasty recipes,
  • Numerous tips for succesful gluten-free cooking and baking, and
  • Nutritional information (calories, grams of protein, fat, carbs, etc.) for every recipe.

Comments

  1. MMMmmm… beans, think this will be Tuesday night dinner. I’ll let you know how it goes=D

  2. really enjoyed this dish will make it again and so easy
    Anne the lazy cook

  3. Kate B says:

    I stumbled onto this when looking for a way to use some dried organic beans I acquired. Looks easy and delicious.

  4. Wow. These were amazing! every single recipe I’ve tried from your website has become a staple, and this is no different!

Speak Your Mind

*

Disclaimer 1: Many of the links on this site are affiliate links. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission. For example, if you click through to Amazon via one of my links, I receive a commission of approximately 7% for any product you purchase.


Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician.


Copyright 2014 Pickled Publishing LLC - All rights reserved. Content may not be copied or republished without my express permission.