The other day for some reason I was craving something Italian. That and the fact that Kyla has been buying these cans of butter beans in tomato sauce to serve when we have guests and boom, there was the inspiration for this dish. It’s super simple to make and the ingredients just seem intuitive. Most of the time our recipes are non veg recipes that we make vegan and gluten free or others that we tweak to our tastes, but this one just sort of happened. You know sometimes you can just taste what it is you want and then recreate that in the kitchen. This has all the classic Italian flavours of oregano and basil along with olives and balsamic. The beans are rich and creamy so you don’t need rice. It all comes together quickly so it’s perfect for a weeknight meal. Give Butter beans buddaboom a go, we think you’ll like it.
Butter Beans Buddaboom
Course: DinnerCuisine: Vegan, gluten freeDifficulty: Easy2
servings15
minutes25
minutes40
minutesIngredients
1 cup of dry butter beans (large lima beans) or 2 cups canned
3 Tbsp of olive oil
1/2 of a red onion, diced
4 large cloves of garlic, minced
4 medium tomatoes, diced
10 olives, sliced
2 Tsp of dried oregano
2 Tsp of dried basil
1/4 tsp of salt
1/4 tsp of red pepper flakes
1 Tbsp of balsamic vinegar
1/4 tsp of pepper
“Parmesan“
Directions
- If using dry beans, prepare in a pressure cooker or boil until tender.
- Add the olive oil to a frying pan and heat over medium.
- Add the onion and garlic and cook until the onion is soft.
- Add the tomatoes, olives, oregano, basil, salt and red pepper flakes and cook for another 8 to 10 minutes.
- Add the prepared (or canned) beans and balsamic and continue to cook for about 5 minutes, until nice and hot.
- Stir in the pepper and serve right away topped with faux parmesan.