Roasted Tomato Butter Bean Stew
This one pot dish comes together in about 30 minutes, requires minimal ingredients and is full of flavor and nutrition. Enjoy it with some crusty toasted bread!
Servings 4
Ingredients
- 2 10 oz containers grape or cherry tomatoes
- 1/4 cup + 2 tbsp, extra virgin olive oil
- 1 tbsp fresh thyme leaves or 1 tsp dried
- 1 tsp salt, Kosher or sea, divided
- 1/2 tsp black pepper, divided
- 1 medium onion, thinly sliced
- 3-4 garlic cloves, minced
- 1/4-1/2 tsp red pepper flakes, depending on heat preference
- 2 15-oz can butter beans, or cannellini beans- rinsed and drained
- 1 1/2 cups veggie stock (Kitchen Basics recommended)
- 2 tsp lemon zest- from one large lemon
- 1/2 cup chopped parsley
- 1 large bunch greens- collard or kale, thinly sliced. (be sure to remove stems)
- Toasted bread, for serving (optional)
Instructions
- Preheat the oven to 425 degrees F. In a medium bowl, toss tomatoes with the olive oil, thyme, 1/2 tsp salt and 1/4 tsp black pepper. Roast on parchment or silicone-lined baking sheet for 20 minutes or until the tomatoes are collapsed and golden brown.
- While the tomatoes are roasting, heat the two tablespoons olive oil in a large pot. Add onion, garlic and red pepper flakes and saute until the onion is softened and slightly golden, about 5 minutes.
- Stir in the beans, veggie stock, 1/2 tsp salt and 1/4 tsp pepper and bring to a simmer. With the back of a spoon or potato masher, smash about 1/4 of the beans so they slightly thicken the broth.
- Add the roasted tomatoes and break up slightly with a spoon. Stir and cook for 5-10 minutes more. Add in sliced greens, lemon zest, lemon juice and parsley. Cook 5 minutes more. Taste and adjust seasonings. Serve with a hearty, toasted bread if desired. Enjoy!