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

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Smoked Paprika

  McCormick Gourmet

  ½ tsp or 1g

• Capers

  Canned

  1 tbsp, drained or 9g

• Garlic

  Raw

  3 clove or 9g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cup cherry tomatoes or 596g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Water

  Plain, clean water

  ¾ cup or 178g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• White beans

  Mature seeds, canned

  3 cup or 786g

• Balsamic vinegar

  1 tsp or 5g

• Parsley

  Raw

  8 tbsp or 30g

• Lemon zest

  2 tsp or 4g

• Sourdough bread

  French or vienna

  8 slice, small or 256g

Directions

1. Heat a large sauté pan over medium heat. Add olive oil and swirl to coat.
2. Add diced shallot and minced thyme, cooking until shallots are translucent, about 3-4 minutes. Lower heat if shallots brown too quickly.
3. Stir in red pepper flakes, smoked paprika, capers, and two-thirds of the garlic, cooking for 30 seconds until fragrant. Add tomato paste, breaking it up with a spoon, and cook until it darkens slightly.
4. Add halved cherry tomatoes, season with salt and pepper, and simmer for 5 minutes. Add water, continue simmering for another 5 minutes, mashing tomatoes until sauce is slightly thickened.
5. Stir in soy sauce and beans, bring to a boil, then simmer for 10 minutes, stirring often.
6. To make gremolata, finely chop parsley, zest lemon over it, and add remaining garlic. Mix and set aside.
7. Toast bread for serving.
8. Once beans reach desired consistency, stir in balsamic vinegar. Adjust seasoning and serve hot with gremolata and toast.

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