Gigantic Beans in Tomatoes (Edit recipe)

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.

15 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

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.

by Reed Dunn

View original recipe

Serves: 4

Ingredients

2 Tbsp Extra Virgin Olive Oil, plus more for serving
1 whole Carrots, large
1 Celery, (1 stalk)
.25 Yellow Onion
2 cloves Garlic
2 Bay Leaf
14.5 oz Diced Tomatoes, (1 can)
32 oz Canned Butter Beans, large (2 cans)
1 cup Vegetable Broth, or vegetable stock
1 tsp Kosher Salt
1 pinch Black Pepper
2 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.