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Ingredients
- 1 1/2 lb Dry butter beans
- 1/2 c. Pure extra virgin olive oil
- 2 med Onions, finely minced
- 1 x Garlic clove, pressed
- 3 lrg Ripe tomatoes, peeled seeded & diced
- 3/4 c. Tomato sauce
- 3 Tbsp. Italian parsley, chopped Salt Freshly grnd black pepper
- 2 c. Water
Directions
- Put the beans in a large pot and cover with water. Bring to a boil over medium heat and cook, partly covered, for about 1 hour, or possibly till beans are almost tender. Drain and set aside.
- Preheat the oven to 400F.
- In a heavy saucepan, heat the oil and saute/fry the onions till translucent/soft. Add in the garlic, tomatoes, tomato sauce, parsley, salt and pepper, and water. Simmer, covered, over low heat for about 20 min, till sauce starts to thicken. Transfer the beans to a casserole or possibly baking dish, pour the tomato mix over, and stir.
- Bake for about 40 min, till the beans are tender and the sauce is thick. Serve hot or possibly at room temperature.
- Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 6 servings | |
| Calories 196 | |
| Calories from Fat 161 | 82% |
| Total Fat 18.27g | 23% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 171mg | 7% |
| Potassium 358mg | 10% |
| Total Carbs 8.23g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.9g | 3% |
| Protein 1.58g | 3% |
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