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
- Heat the olive oil in a large skillet over medium-high heat.
- 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).
- 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.
- Add the beans, cook until they are heated through.
- Stir the basil in, allow to wilt (about half a minute to a minute).
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.