Balsamic Tomato Butterbeans

• servings: 2 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 tablespoon olive oil, divided

1/2 large onion, thinly sliced

1 3/4 cups (400 grams) vine tomatoes, whole, halved or quartered

50 grams olives, finely chopped

4 garlic cloves, minced

1 tablespoon balsamic vinegar

1 (400 gram) can butter beans, drained

3/4 cup (200 ml) vegetable stock

2 tablespoons vegan pesto

Kosher salt and black pepper, to taste

Sugar (optional), to taste

Directions

Step 1

Heat 1/2 tablespoon of olive oil in a pan and sauté the onions until soft.

Step 2

Add another 1/2 tablespoon of oil to the pan along with the tomatoes, olives, and garlic.

Step 3

After 5 minutes, once the tomatoes have softened, add the balsamic vinegar. Use a spoon to gently crush the tomatoes, releasing their juices.

Step 4

After an additional 5 minutes of squishing and stirring over medium heat, add the drained butter beans. Season with salt and pepper, mixing well to allow the beans to absorb the flavors from the pan.

Step 5

Pour in the vegetable broth and let the mixture simmer, stirring occasionally, for about 10 minutes or until the liquid has reduced. Adjust the seasoning and add a pinch of sugar if needed.

Step 6

Serve and top each portion with a dollop of vegan pesto.