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.
- 1 15-ounce can whole peeled tomatoes
- olive oil for the pan
- 1 small carrot, ends trimmed, diced
- 1/2 medium yellow onion, diced
- 3-4 cloves garlic, minced
- salt and freshly ground black pepper
- 2 15-ounce cans butter beans (~3 1/2 cups), drained and rinsed
- 1 1/2 cups fresh basil, thinly sliced
- Place the tomatoes and their juice in a medium bowl. Tear the tomatoes into bite-sized pieces.
- Heat a large pan over medium heat. Lightly coat the pan with oil. Add the carrot and onion and cook until they begin to soften, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the tomatoes and juices. Add a pinch of salt and a few grinds of pepper. Cook until the tomato juice begins to bubble. Add the beans and cook until they are heated through, 5-10 minutes.
- Stir in the basil and let it wilt, about 1 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.