Ingredients

Scale

1 can (15 oz) butter beans, drained and rinsed
1 lb ripe tomatoes, chopped
3 cloves garlic, minced
1/2 cup olive oil
1 medium onion, finely chopped
1 tsp paprika
1 tbsp fresh thyme leaves
1 tbsp dried oregano
2 tbsp fresh parsley, chopped
Zest of 1 lemon
Salt and pepper
1 tbsp lemon juice
2 tbsp whole wheat flour (optional for thickening)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C)
Heat olive oil in a large skillet; sauté onion and garlic until softened
Add tomatoes, paprika, and herbs; simmer for 10 minutes
Stir in drained butter beans and lemon zest; cook 5 minutes
Transfer mixture to a baking dish; bake for 35-40 minutes until bubbly and caramelized
Optional: Sprinkle flour on top 10 minutes before finishing to create a slight crust
Drizzle with extra virgin olive oil and fresh lemon juice before serving

Notes

For extra flavor, add sun-dried tomatoes
Scale quantities easily for larger groups
Store leftovers in an airtight container for up to 3 days
Pair with crusty bread or quinoa for complete meal

Author: Amelie Harper
Prep Time: 20
Cook Time: 45
Category: Mediterranean Table
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1/4 of recipe (~1 cup)
Calories: 220
Sugar: 4g
Sodium: 180mg
Fat: 14g
Saturated Fat: 2g
Carbohydrates: 18g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg