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Janelle Carss

Lemony Tomato Beans

5 ingredients and 15 minutes are all you need to make these bright and flavourful Lemony Tomato Beans! This one-pot meal is perfect as a quick and filling lunch or dinner that will have people begging for seconds. You better make a double batch! 😉
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Cook Time 15 minutes
Servings: 3 servings
Course: Lunch, Main Course
Cuisine: Canadian
Calories: 310
Ingredients Method Video Notes

Ingredients
  

  • 1 tbsp olive oil (sub ¼ cup water if oil-free)
  • 1 28-oz can diced tomatoes
  • 2 15-oz cans butter beans, drained but not rinsed (about 3 cups)
  • juice of ½ a lemon (about 2 tbsp)
  • zest of 1 lemon (about 1 tsp)
  • 4 cloves garlic, minced
  • ¼ cup nutritional yeast
  • ½ cup warm water
  • 1 tsp dried oregano, optional

Method
 

  1. Add the drained butter beans to a large skillet along with the canned tomatoes, oregano, lemon juice and zest, salt and pepper. Stir to combine.
  2. Turn the heat up to medium and allow the beans to come up to a rapid simmer. Simmer the beans, stirring occasionally, until the liquid from the canned tomatoes begins to reduce slightly, about 10 minutes or so.
  3. Add about half a cup of warm water or veggie broth into a bullet blender, and add the garlic and nutritional yeast. Blend until it's a smooth mixture. Pour into the pan with the beans and stir to combine. Allow the liquid in the pan to thicken slightly for 2 to 3 minutes.
  4. Taste the beans and adjust the salt, pepper or anything else to your liking. Serve over spinach, rice or cauliflower rice, quinoa or pasta or with garlic bread and enjoy!

Video

Notes

Macros per serving (serves 3):
  • Calories: 310
  • Protein: 21g
  • Carbs: 55g
  • Fat: 1g
Macros based on using no oil in this recipe