Bubbly Baked Butter Beans

Bubbly Baked Butter Beans

Prep Time: 20 Min
Soak Time: Overnight
Cook Time: 3 Hr 30 Min

Yields: 4+ Servings

WHAT YOU NEED

• 1 Lb. Dry Butter Beans, soaked overnight
• 1/4 C EVOO
• 3 cloves Garlic, crushed & minced
• 1 Tsp. Fresh Thyme, finely chopped
• 1 Tsp. Dried Oregano
• 3/4 Tsp. Red Pepper Flakes
• 1 Yellow Onion, diced
• 1 stalk Celery, diced
• 1 Carrot, peeled & diced
• 1 Yellow Bell Pepper, diced
• 796ml Whole San Marzano Tomatoes
• 2 C Bean Cooking Liquid
• 1/4 C Fresh Parsley, chopped
• 1/4 Tsp. Cinnamon
• Few Dashes Ground Clove
• 1/2 - 1 Tsp. Himalayan Salt 
• Cracked Pepper
• GARNISH - EVOO, Crumbled Feta, Fresh Parsley, Grilled Sourdough / Bread of Choice

DIRECTIONS

• Drain the soaked beans and give them a good rinse. Add them to a large pot and fill the pot with cold water, covering the beans by at least an inch. Bring the beans to a boil and once boiled, reduce slightly to a low boil and cook until tender; approximately an hour. Check them after 45 minutes and keep checking them. You want them cooked but not to the point of being mushy / tender as they will bake for a long time. Once they're ready, reserve two cups of the cooking liquid & strain the beans. Set aside the beans / cooking liquid.
• Once the beans are cooked, start heating the EVOO, pepper flakes, garlic, dried oregano, and fresh thyme, in a large skillet set to just below medium heat. Once heated, stir and cook up to a minute without burning the garlic. Add the onion, pepper, carrot, celery, and a generous pinch of both salt & pepper. Stir and cook 6 - 7 minutes. ​

• Add the San Marzano tomatoes and the bean liquid. Crush the tomatoes in the skillet and wait for the sauce to come to a boil. Once boiled, add the parsley, cooked beans, cinnamon, clove, and start with a 1/2 tsp. of Himalayan salt. Reduce to a simmer and cover for 20 mins, stirring a couple of times. Uncover for 5 more minutes. Taste and at this point, add up to another 1/2 tsp. salt depending on your own tastes.
• Preheat your oven to 375 F
• Transfer the beans to a 7" / 11"  that has been sprayed with cooking spray. It is going to be very full but that's just fine! Tap the tray off of the counter a couple of times to settle everything. ​

NOTE

• My 7" x 11" pan was VERY FULL. If you're worried, use a 9" x 13" and adjust your cook time. You'll probably reduce the bake time a bit as the tray won't be as full!

• Cover and bake in your preheated oven for about an hour and a half. Uncover and continue for about 30 minutes until a nice crust has formed on top and bens are smooth and tender. Transfer the dish to a wire cooling rack for about 10 minutes to cool.
• Serve each portion with a drizzle of olive oil, some crumbled feta, and fresh parsley. Serve with grilled bread for dipping / scooping up those delicious beans. ENJOY!

HAPPY VEG