Sun-Drenched Tomato Herb Butter Beans

Ingredients

• 2 cans (15 oz each) greek butter beans
• 0.25 cup extra virgin olive oil
• 1 large yellow onion
• 4 cloves garlic
• 1 stalk celery
• 2 tbsp tomato paste
• 1 can (28 oz) italian plum tomato
• 1 cup herb broth
• 0.25 cup dill
• 0.25 cup parsley
• 1 tsp oregano
• 2 bay leaves
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp lemon juice
• 0.5 tsp sugar
• 2 roma tomatoes

Instructions

1. 1Preheat oven to 375°F (190°C). In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Sauté chopped yellow onion and diced celery until softened, about 5-7 minutes. Add minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
2. 2Stir in the crushed Italian plum tomatoes, herb broth, drained Greek butter beans, dried oregano, bay leaves, salt, pepper, and optional sugar. Bring to a gentle simmer, then remove from heat. Stir in the chopped fresh dill and 1/4 cup fresh parsley.
3. 3Arrange the sliced Roma tomatoes over the top of the bean mixture. Cover the pot and bake for 45-60 minutes, or until the sauce has thickened and the beans are very tender.
4. 4Remove bay leaves. Stir in lemon juice. Garnish generously with additional fresh parsley before serving.