Butter, or lima, beans are a good source of protein as well as flavorful and very satisfying as a side dish. This recipe is very easy to make, especially if canned beans are used. It would work with any type of bean if butter beans are not to your taste.
Preheat oven to 400 degrees and spray an 5x8x3″ baking dish. Heat over medium heat in a 12″ skillet:
1 tablespoon olive oil
When hot (shimmering), add:
1 small onion diced
2 small or 8-10 baby carrots, sliced
2 teaspoons minced garlic
Reduce heat to medium and cook, covered, until the carrots are slightly softened and the onion is translucent. Remove the cover and add:
2 medium to large fresh Roma (or plum) tomatoes, peeled and diced
2 1/2 tablespoons tomato paste
2 teaspoons dried parsley
1 tablespoon fresh dill, chopped (OPTIONAL)
Salt and pepper to taste
Stir to combine and cook for 2-3 minutes. Add:
1 16ounce can butter beans, with liquid (unsalted if possible)
Stir to combine and cook for 8-10 minutes over medium high heat until sauce starts to thicken. Transfer to the baking dish and bake for 30-40 minutes. Top with chopped fresh parsley and serve. A dollop of sour cream or Greek yogurt would add some richness. TIP: If your family likes spicy food, consider adding a few dashes of hot sauce when the tomatoes are added to the pan. Serves 4.