W-H. Simple recipe for beans, but I like beans, they're supposed to be really good for you, so I need to use them more.
Ingredients
1/4 cup extra-virgin olive oil, plus more to serve
1 medium sweet onion or red onion, chopped
Kosher salt and ground black pepper
2 medium garlic cloves, thinly sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
14-1/2 ounce can crushed tomatoes
Two 15 ounce cans butter beans, rinsed and drained
5 tablespoons chopped fresh dill or 2 1/2 tablespoons chopped fresh marjoram, divided
3 ounces feta cheese, crumbled (3/4 cup)
Instructions
1. In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion and 1/4 teaspoon salt, then cook, stirring occasionally, until softened and translucent, 5 to 7 minutes.
2. Add the garlic, tomato paste and pepper flakes, then cook, stirring, until the tomato paste darkens slightly and begins to stick to the pan, about 2 minutes. Stir in the crushed tomatoes, 1/2 cup water, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, then reduce to medium-low and cook, stirring occasionally, until slightly thickened, 7 to 10 minutes.
3. Add the beans and bring to a simmer over medium, stirring occasionally. Off heat, stir in 4 tablespoons of dill (or 2 tablespoons of marjoram), then taste and season with salt and black pepper. Transfer to a serving dish, sprinkle with the feta and remaining dill (or marjoram), then drizzle with additional oil.