Butter Beans with Tomatoes & Gremolata

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Thyme

  Fresh

  1 tbsp or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Capers

  Canned

  1 tbsp, drained or 9g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Salt

  Table

  1 dash or 0.4g

• Water

  Plain, clean water

  ¾ cup or 178g

• Balsamic vinegar

  1 tsp or 5g

• Parsley

  Raw

  ½ cup or 30g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Garlic

  Raw

  1 cloves, minced or 3g

• Seasoning mix, dry, chili, original

  ³⁄₁₆ tbsp or 1g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cup, chopped or sliced or 720g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Butter Beans

  Wegmans

  2 cup or 500g

• Sourdough bread

  French or vienna

  4 slice, large or 384g

Directions

1. Heat a large saute pan or braiser over medium heat. Once the pan is hot, pour in the olive oil and swirl it around. Add the shallot and thyme to the pan and stir. Cook until the shallots are translucent and soft, stirring often, about 3-4 minutes. If the shallots are browning too fast, lower the heat.
2. Add the thyme, chili flakes, smoked paprika, capers, and garlic to the pan and stir for about 30 seconds, or until very fragrant. Add the tomato paste to the pan and break it up with the back of your spoon. Keep stirring and mashing the tomato paste until it has darkened a bit.. Again, if you're experiencing rapid browning here, just lower the heat.
3. Add the cherry tomatoes to the pan and stir. Season with salt and pepper. Once the cherry tomatoes let off some juices and start bubbling, keep the heat at this level. Simmer the sauce base for 5 minutes. Then, add the water to the pan and stir. Let the sauce simmer for another 5 minutes, mashing the tomatoes with your spoon. The sauce should be slightly thickened but still fluid enough to move around the pan easily. Season with salt and pepper.
4. Add the Tamari and butter beans to the sauce and stir. Bring this up to a boil and then simmer for about 10 minutes. Check in on the beans and stir them up often.
5. While beans are simmering, make the gremolata. Finely chop the parsley, leaving it on the cutting board. Using a Microplane or other fine grater, zest the whole lemon right over the parsley (only the peel; not the white pith). Finely grate the clove of garlic over top as well. Run your knife through the mixture on the cutting board a few times and then transfer to a bowl. Set aside.
6. Once the saucy butter beans are to your liking in terms of consistency, add the balsamic vinegar and stir. Give the beans a taste and adjust the seasoning if necessary. Serve the beans hot with gremolata spooned on top and with bread for dipping.

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