Big blopping Butter Beans in oregano laden tomatoes anointed with olive oil.. that’s what this is. Great as a side dish – but if you happen to have a hunk of good quality bread nearby, it can easily be a rustic dinner.
If you don’t have white wine hanging around because you drank it all up or have issues with alcohol in general, squeeze the juice out of a whole lemon into the pot which is just as good as the white wine for adding a little fruity acid to those pasty tomatoes.
Need This
4 – 15 ounce cans of diced tomatoes (Hunts and Del Monte brands do it)
3 – 15 ounce cans of butter beans (Goya brand has them) drained and rinsed
3 large garlic cloves – or more if you like* – sliced razor thin
2 ribs of celery – course chopped
1/4 cup of white wine (or the juice of 1 lemon)
Olive oil
Dried oregano
Salt
Ground black pepper
Do This
Get out your Sunday Gravy pot and put a good glug of olive oil into it.
Throw in the sliced garlic and chopped up celery. Fire up a medium heat under the pot.
Fry the garlic and celery until the garlic starts to brown.
Add the 4 cans of diced tomatoes; the 3 cans of the rinsed butter beans and the white wine (or lemon juice) to the pot.
Stir!
Heat the butter beans and tomatoes until it just starts to simmer – then remove from the heat.
Add salt and black pepper to taste at this time.
Allow the mixture to come to room temperature.
Anoint the beans and tomatoes with a glug of olive oil.
Stir well.
Shake a generous amount of dried oregano into it and stir nice one more time.
Serve.
Got bread? Use it.
Serves 4. My cost approx. $ 9.78 total. – about $ 2.45 per serving.
*Garlic is good for you. It is a rhizome like Ginger and has both antibiotic and blood thinning properties. GMN