These Spicy Tomato Butter Beans are not a side or an afterthought. These babies are the star of the show, the main gig. In less than 30 minutes, you’ll be diving into a your new favorite plant-based dinner. We are layering in flavor with fresh tomatoes, minced garlic, Italian seasoning, and spicy calabrian chilies. Pulling it all together, we are adding a whole can of coconut milk for a silky sauce you’re going to want to swim in. Enjoy with crusty bread, or served over rice.
Ingredients
2 tbsp olive oil
2 tomatoes on the vine
1 large shallot, diced
½ tps salt
2 tsp Italian seasoning
2 tbsp tomato paste
2 tbsp minced garlic
½ cup sun dried tomatoes, in oil
2 tbsp chopped calabrian chilies
2 cans butter beans
13.5 oz coconut milk
For Serving
Sourdough toast
Rice
Freshly grated Parmesan cheese
Directions:
Roughly chop the tomatoes, finely dice the shallot, and mince the garlic. If the sun dried tomatoes and calabrian chilis are whole, roughly chop them.
Preheat a large saucepan with olive oil to medium heat. Add the shallots, fresh tomatoes, salt, and Italian seasoning to the pan. Cook, stirring frequently until the shallots are tender, and the tomatoes are breaking apart, about 6 minutes.
Add the tomato paste and garlic, and cook until the tomato paste has darkened in color, and the garlic is fragrant, about 2 minutes. Add the sun dried tomatoes and calabrian chilies. Stir, and cook until bubbling, about 2 additional minutes.
Add the butter beans and coconut milk, and stir until the sauce is homogeneous. Add the sweet potato croutons, and bring the mixture to a steady simmer. Serve warm with sourdough toast or over rice, and garnish with freshly grated Parmesan cheese.
This is the spicy, updated version of my Creamy Tomato & Garlic Butter Beans!
Spicy Tomato Butter Beans
Ingredients
- 2 tbsp olive oil
- 2 tomatoes on the vine
- 1 large shallot, diced
- ½ tps salt
- 2 tsp Italian seasoning
- 2 tbsp tomato paste
- 2 tbsp minced garlic
- ½ cup sun dried tomatoes, in oil
- 2 tbsp chopped calabrian chilies
- 2 cans butter beans
- 13.5 oz coconut milk
For Serving
- Sourdough toast
- Rice
- Freshly grated Parmesan cheese
Instructions
Prepare the sweet potato croutons according to package directions. Roughly chop the tomatoes, finely dice the shallot, and mince the garlic. If the sun dried tomatoes and calabrian chilis are whole, roughly chop them.
Preheat a large saucepan with olive oil to medium heat. Add the shallots, fresh tomatoes, salt, and Italian seasoning to the pan. Cook, stirring frequently until the shallots are tender, and the tomatoes are breaking apart, about 6 minutes.
Add the tomato paste and garlic, and cook until the tomato paste has darkened in color, and the garlic is fragrant, about 2 minutes. Add the sun dried tomatoes and calabrian chilies. Stir, and cook until bubbling, about 2 additional minutes.
Add the butter beans and coconut milk, and stir until the sauce is homogeneous. Add the sweet potato croutons, and bring the mixture to a steady simmer. Continue cooking for an additional 3-4 minutes to heat the sweet potatoes through. Serve warm with sourdough toast, and garnish with freshly grated Parmesan cheese.
