Greek-style butter beans
3 tsp, divided
1 small, chopped
1 small, finely chopped
½ rib(s), small, finely chopped
Canned tomato sauce
Crushed red pepper flakes
Canned butter beans
3⅓ cup(s), rinsed and drained (about 30 oz)
1 Tbsp, chopped (for garnish)
- In large nonstick skillet, heat 2 tsp oil over medium. Add onion, carrot, and celery and cook, stirring often, until golden and tender, about 10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Stir in tomato sauce, oregano, crushed red pepper, salt, and sugar and bring to simmer. Cook until flavors have blended, about 1 minute. Stir in beans and cook over medium-low heat, stirring often and adding a little water if sauce gets too thick, until heated through and beans are nicely coated with sauce. Remove from heat. Stir in remaining 1 tsp oil and sprinkle with parsley.
- Serving size: a heaping 3⁄4 cup