Smoky Tomato Butter Beans with Toast

Name: Smoky Tomato Butter Beans with Toast
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 3 garlic cloves, thinly sliced; 1 teaspoon smoked paprika; 1/4 teaspoon crushed red pepper; 1 can (28 ounces) crushed tomatoes; 2 cans (15 ounces each) butter beans, drained and rinsed; 1/2 cup low-sodium vegetable broth; 2 cups baby spinach; 1 tablespoon lemon juice; 4 slices sourdough bread; 2 tablespoons chopped parsley

Creamy butter beans simmer in smoky tomatoes and finish with lemon for a fast, spoonable side or light supper.

Prep: 8 · Cook: 17 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.6/5 (96 reviews)

INSPIRED BY

Inspired by rustic tomato-and-bean suppers served with thick country bread. The smoky pantry version is an original, quick-cook recipe.

Story

Theo thinks every good roadside stop has one bean dish that quietly steals the show. These butter beans are soft, smoky, and saucy enough to mop up with toast, which is exactly the kind of practical luxury a hungry traveler needs. Put the skillet in the middle of the table and do not apologize for seconds.

By Theo

Ingredients

2 tablespoons olive oil
1 small yellow onion, diced
3 garlic cloves, thinly sliced
1 teaspoon smoked paprika
1/4 teaspoon crushed red pepper
1 can (28 ounces) crushed tomatoes
2 cans (15 ounces each) butter beans, drained and rinsed
1/2 cup low-sodium vegetable broth
2 cups baby spinach
1 tablespoon lemon juice
4 slices sourdough bread
2 tablespoons chopped parsley

Instructions

Heat the olive oil in a large skillet over medium heat, then cook the onion for 4 minutes until translucent.
Add the garlic, smoked paprika, and red pepper, and stir for 45 seconds until the oil smells smoky and sweet.
Pour in the crushed tomatoes and broth, scrape the skillet, and bring the sauce to a simmer.
Fold in the butter beans and simmer uncovered for 8 minutes, stirring gently so they stay whole.
Stir in the spinach and lemon juice, cooking just until the greens wilt and the sauce tastes bright.
Toast the bread, spoon the beans over it, and finish with parsley and a drizzle of olive oil.

Chef Tips

Use a wide skillet so the tomato sauce reduces quickly.
Do not mash the beans while stirring; their creamy centers are the point.
Add a fried egg on top to turn this side into a full meal.
Freeze the beans without toast for up to 2 months.

Cook's Notes

Let the tomatoes simmer uncovered so the sauce clings to the beans.
If using salted broth, taste before adding more salt.
Toast the bread at the very end to keep it crisp.

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