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.
Not doing a Plant-Based Whole30? Garnish with a few tablespoons of feta crumbles to take this dish over the top.
Ingredients
- 2 tablespoons olive oil, plus more for serving
- 1 large carrot
- 1 celery stalk
- ¼ yellow onion
- 2 cloves garlic
- 2 bay leaves
- 1 14.5-ounce can diced tomatoes
- 2 16-ounce cans large butter beans
- 1 cup vegetable stock
- 1 teaspoon kosher salt
- Pinch of black pepper
- 2 tablespoons chopped fresh parsley
Instructions
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.
