Butter beans? Butter beans.

I love butter beans.

It was only a few years ago that I discovered them in a little Italian market (soaked in oil, of course) and since then, I can’t get enough. I should probably start buying them in bulk, since I go through them so fast. I add them to stews, soups, and salads – and now this mix with the roasted tomatoes, I’m sold!! From the sweetness of the roasted tomatoes to the salt from the olives and the texture of the beans cooked with the thyme – right, you get my point – it’s amazing.

Guilty pleasure: The Whole Foods salad bar. I load my salad container with the mixture of lettuce, veggies and then topped with the garbanzo and butter beans {in oil}! Mmm… I don’t even need salad dressing.

Confession: I had to make this twice to get the photos I needed. I ate the first batch for lunch, snack and dinner.

{Health Week Recap} Day 1: Jewel Roasted Vegetables; Day 2: Gluten-free/Vegan Spinach “Alfredo” – more delicious and healthy recipes to come!

psst… this is gluten-free, dairy-free and vegetarian!

{Created/Photographed by With Style and Grace}

Butter Beans with Olives & Roasted Tomatoes

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{Recipe from fresh365}

serves 4

Ingredients

• 2 cups cherry tomatoes, cut in half lengthwise
• 3 tablespoons olive oil
• 1 shallot, sliced thin
• 2 15-oz cans butter beans, drained and rinsed
• 1 teaspoons fresh thyme leaves, plus additional for garnish
• 2 cups arugula
• salt + pepper, to taste

Dressing

• 1/2 cups pitted kalamata olives, chopped
• juice of 1/2 lemon
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1 tablespoon red wine vinegar
• 1/8 cup olive oil

Directions

Preheat oven to 350 degrees. In a small bowl, carefully mix together 1 tablespoon of oil and tomatoes, sprinkle with salt + pepper. Line baking sheet with aluminum foil and arrange the tomatoes, cut side up. Transfer baking sheet to the oven and roast for 1 hour. Remove and let cool.

In a large sauté pan, over medium heat, add 2 tablespoons of olive oil. Add shallot and cook 6-8 minutes, stirring occasionally until caramelized. Stir in the butter beans and sprinkle salt + pepper. Add thyme. Cook 8-10 minutes, mixing occasionally, allowing beans to form a crust. Remove from heat, add roasted to bean mixture.

In a small bowl, mix together lemon juice, mustard, salt, red wine vinegar and olive oil. Stir in kalamata olives.

Separate arugula among 4 plates. Top with tomato and bean mixture, and olive dressing. Sprinkle with salt + pepper and thyme.

Serve + Enjoy!

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