Butter Beans with Tomatoes & Mustard Greens
This quick, plant-based stew could be your new favorite weeknight dinner.
Make it now!
With velvety butter beans and flavorful mustard greens, this quick and hearty entrée makes a great weeknight dinner.
¼ cup olive oil
1 yellow onion
3 medium carrots
1 pint of cherry tomatoes
4 cloves garlic
2 cans of large butter beans
½ cup lightly packed fresh parsley
1 tablespoon dried oregano
Salt and freshly ground black pepper
1 bunch of mustard greens
- Cutting Board
- A dutch oven...
- Or other large pot
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Sauté the onion
Use a large pot or high-walled sauté pan to warm the oil over medium-high heat. Add the onion with a pinch of salt. Cook, stirring occasionally, until the onion starts to become translucent.
Add the carrot, tomatoes, oregano, and garlic
Stir in the carrot, tomatoes, oregano, and garlic, and cook until the tomatoes start to wrinkle and soften.
Add the butter beans
Drain one can of beans and add to the pan. Don’t drain the second can — just add the beans along with all of their liquid.
Add the mustard greens
Bring to a simmer, then add the mustard greens. Keep folding them in occasionally to allow the greens to shrink down.
Add the spices
When the greens reach the texture you prefer (I like them tender but not mushy), add the spices. Stir in the parsley, then add salt and pepper to taste.
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