Tomato-Braised Butter Beans and Greens

  

Ingredients

• 8 1/2-in.-thick slices baguette  thin long French Loaf) Or Burger buns / bread slices

• 3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

• 3 large cloves garlic

• 1 medium yellow onion, chopped (about 1 1/3 cups)

• 2 cups vegetable broth

• 1 28-oz. can whole peeled plum tomatoes

• 2 15-oz. cans butter or cannellini beans, drained and rinsed

• 1/2 tsp. kosher salt

• 1/2 tsp. freshly ground black pepper, plus more for garnish

• 1 cup pickled Peppadew peppers (from a 14-oz. jar) plus 1/4 cup pickling liquid from jar, divided

• 1 5-oz. pkg. fresh baby spinach, roughly chopped

• Grated Parmesan cheese, for garnish (optional)

Directions

1. Preheat oven to 450°F. Place baguette slices on a baking sheet and brush with 1 tablespoon oil. Bake until toasted, 5 to 7 minutes. Rub 1 garlic clove onto bread. 

2. Meanwhile, slice remaining 2 garlic cloves. Heat remaining 2 tablespoons oil in a large high-sided skillet over medium. Add onion and garlic; cook, stirring often, until translucent, 5 to 6 minutes. 

3. Stir in broth and tomatoes. Using a wooden spoon, gently smash tomatoes into smaller pieces. Bring to a boil over medium-high; stir in beans, salt, black pepper, and Peppadew peppers. Reduce heat to medium; simmer, stirring occasionally, until sauce is thickened, 15 to 18 minutes. 

4. Remove from heat and stir in Peppadew liquid. Gradually stir in spinach until wilted, about 2 minutes. Drizzle with oil. Garnish with cheese, if desired, and black pepper. Serve with toasts.

Make-Ahead and Storage Instructions

Make up to 4 days ahead; let cool completely, then store in an airtight container in the refrigerator. Alternatively, store in freezer-safe containers, leaving space at the top for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stove-top or microwave until piping hot.

 

 

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