Smoky Butter Beans with Roasted Red Pepper Tomato Sauce

Creamy canned butter beans simmer in a smoky roasted red pepper and tomato sauce with garlic and paprika. Serve this hearty vegetarian skillet with warm crusty bread for an easy weeknight dinner.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces (340 g), drained jarred roasted red peppers
• 14.5 ounces (411 g) crushed tomatoes
• 0.5 cup (120 ml) low-sodium vegetable broth
• 2 tablespoons (30 ml) olive oil
• 4 cloves garlic
• 2 teaspoons (5 g) smoked paprika
• 3 15-ounce cans (425 g each), drained and rinsed canned butter beans
• 0.75 teaspoon (4 g), plus more to taste kosher salt
• 0.25 teaspoon (0.5 g) black pepper
• 0.25 cup (15 g), chopped fresh parsley
• 8 ounces (225 g), for serving crusty bread

Cooking instructions

1. Add the roasted red peppers, crushed tomatoes, and vegetable broth to a blender. Blend until mostly smooth, then set aside. (about 3 min)
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 to 60 seconds, until fragrant but not browned. Stir in the smoked paprika and cook for 15 seconds. (about 2 min) — Medium heat
3. Pour in the blended sauce carefully. Stir in the salt and black pepper, bring to a gentle simmer, and cook for 8 minutes, stirring occasionally. (about 8 min) — Gentle simmer
4. Stir in the drained butter beans. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce is thick and the beans are hot throughout. For food safety, heat leftovers to 165°F (74°C) before serving. (about 15 min) — Gentle simmer
5. Taste and adjust the seasoning. Sprinkle with parsley and serve hot with crusty bread. (about 2 min)