Ingredients
Scale
- 2 cans butter beans, drained and rinsed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Lemon wedges for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in cherry tomatoes and cook for 2-3 minutes until they start to soften.
- Add butter beans, vegetable broth, smoked paprika, oregano, salt, and pepper.
- Simmer for 10-15 minutes until the sauce thickens slightly and flavors meld.
- Garnish with fresh basil and squeeze lemon juice over the top before serving.
Notes
- Adjust seasoning and spice levels to taste.
- For a vegan version, ensure broth and seasonings are plant-based.
- This dish pairs well with crusty bread or rice.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg