Butter Beans with Roasted Tomatoes
- Prep Time 0:10
- Cook Time 0:20
- 8 Comments
This is a simple, comforting peasant side dish/appetizer that can be quickly and cheaply transformed into a whole meal by adding pasta. Simply toss the bean-tomato mixture with a pound of freshly-cooked linguine or spaghetti, toss with more Parmesan and parsley and easily serve at least 4 people.
Personally, I like to eat the bean mixture on its own, hot with either a spoon or crusty bread for dipping.
- 2 tbsp extra virgin olive oil, plus more for finishing Pantry
- 3 cloves garlic, chopped Pantry
- 1/2 onion, chopped $0.50 for a whole onion
- 1 can fire-roasted chopped tomatoes $2
- 1 can butter beans, drained and rinsed $1.50
- 1 handful fresh flat-leaf parsley, chopped, plus more for garnish $1 for a bunch
- 1/8 cup shredded Parmesan cheese, plus more for garnish $3.50 for 12 oz.
- salt and pepper to taste Pantry
Total Cost of Ingredients $8.50
Heat oil over medium-low heat in a medium frying pan (make sure it has a fitted lid). Add the garlic and onion and cook, stirring occasionally, for 7-8 minutes, until soft and very fragrant.
Add the tomatoes (and the juice that comes with them) and 1/2 cup water. Cover and cook for 5-6 minutes, until slightly reduced.
Add the beans, cover and cook for another 5-6 minutes, until heated through. Stir in the parsley, Parmesan and salt and pepper to taste.
Spoon into serving bowls and garnish with more olive oil, parsley and Parmesan.