Gigantic Beans in Tomatoes
Canned beans are a great pantry ingredient to keep on hand, and my favorite are gigantic butter beans. I can eat them on their own drained and rinsed out of the can. But this amped up Gigantic Beans in Tomatoes recipe was inspired by a restaurant dish I had just a few months ago.
A brothy tomato base with a few veggie staples creates a base for the beans to settle into for a simmering skillet that’s great as a side dish and eats well as a vegetarian main course. Save this if you’re trying to eat more sustainably or if you’re doing a Plant-Based Whole30.
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
12
Serves: 4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil, plus more for serving
- 1 whole1 whole1 whole Carrots, large
- 111 Celery, (1 stalk)
- .25.25.25 Yellow Onion
- 2 cloves2 cloves2 cloves Garlic
- 222 Bay Leaf
- 14.5 oz14.5 oz14.5 oz Diced Tomatoes, (1 can)
- 32 oz32 oz32 oz Canned Butter Beans, large (2 cans)
- 1 cup1 cup1 cup Vegetable Broth, or vegetable stock
- 1 tsp1 tsp1 tsp Kosher Salt
- 1 pinch1 pinch1 pinch Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp Parsley, chopped fresh
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare vegetables: Peel carrot and slice on a bias into ¼-inch thick pieces. Slice celery into ¼-inch thick pieces. Thinly slice onion. Mince garlic.
- Heat a large skillet over medium-high. Add 2 tablespoons olive oil. Once heated, add carrots, celery and onion. Cook for about 5 minutes, until onion is translucent and veggies soften. Add in minced garlic and cook for 1 minute.
- Add diced tomatoes and their juices, along with vegetable stock, bay leaves and salt and pepper. Stir and bring to a boil. Reduce to simmer for 5 to 7 minutes.
- Add in drained and rinsed butter beans. Bring back to a simmer and cook for 12 minutes. Tomato broth will start to thicken. Taste and adjust salt, as needed.
- Remove from heat and serve topped with a drizzle of olive oil and chopped parsley.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées Gluten Free Grain Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Free Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 290 |
| Fat: | 9 g |
| Carbohydrates: | 40 g |
| Protein: | 11 g |
| Cholesterol: | 0 g |
| Sodium: | 735 mg |
| Fiber: | 10 g |
| Sugars: | 5 g |
| Calculated per serving. | |
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