Description
A quick and creamy skillet dish featuring butter beans in a vibrant tomato sauce with lemon and smoked paprika.
Ingredients
Scale
- 2 cans (15 oz each) butter beans, drained and rinsed
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp chili flakes (optional)
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 can (14 oz) crushed tomatoes
- 1/2 cup vegetable broth
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat, add the finely chopped onion and sauté until softened and slightly translucent, about 3 to 4 minutes.
- Stir in the minced garlic, smoked paprika, chili flakes if using, ground cumin, and dried oregano, and cook until fragrant, about 1 minute.
- Pour in the crushed tomatoes and vegetable broth, stir to combine, bring to a gentle simmer and let it cook for 3 to 4 minutes.
- Add the drained and rinsed butter beans, stir well to coat, reduce heat to medium low and cook uncovered for 8 to 10 minutes.
- Taste and season with salt and black pepper, add a squeeze of lemon if desired, and remove from heat.
- Garnish with chopped parsley and serve warm with lemon wedges on the side.
Notes
Rinse canned beans well to remove excess sodium. Adjust the thickness of the sauce as needed by simmering uncovered longer or adding broth if too thick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 275
- Sugar: 5g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg