Yum! This was delic. I'm still feeling quite under the weather (worse??) and made this for dinner yesterday. I feel blah and still loved this, so it must be a winner! In an effort to give myself some rest, I'm going to keep it short and sweet. We're going to my fav restaurant for my littlest sister's birthday dinner Thursday and I. MUST. FEEL. BETTER.
Butter Beans with Olives & Roasted Tomatoes
*slightly adapted from Fresh 365
serves 4
serves 4
INGREDIENTS
1 pint cherry tomatoes, cut in half lengthwise (apx 2 c)
* I added 7-8 cloves whole garlic with skin in tact, then peeled before adding to salad *
3 T olive oil
salt and pepper, to taste *I didn't use pepper, and used sea salt*
3 T olive oil
salt and pepper, to taste *I didn't use pepper, and used sea salt*
*I added a sprinkling of Italian seasonings: dried basil, oregano, thyme*
1 shallot, sliced thin
2 15-oz cans butter beans, drained and rinsed *I used 2.5, as I already had one open in the fridge*
1 t fresh thyme leaves, plus additional for garnish *I used ground thyme because I forgot fresh at the store!*
2 c arugula *I used Romaine, which is what I had on hand*
dressing
1/2 c pitted kalamata olives, chopped
juice of 1/2 lemon
1 t dijon mustard
1/2 t salt
1 T red wine vinegar
1/8 c olive oil
1 shallot, sliced thin
2 15-oz cans butter beans, drained and rinsed *I used 2.5, as I already had one open in the fridge*
1 t fresh thyme leaves, plus additional for garnish *I used ground thyme because I forgot fresh at the store!*
2 c arugula *I used Romaine, which is what I had on hand*
dressing
1/2 c pitted kalamata olives, chopped
juice of 1/2 lemon
1 t dijon mustard
1/2 t salt
1 T red wine vinegar
1/8 c olive oil
YOUR TASK
Preheat oven to 350F. Arrange tomatoes, cut side up, on a baking sheet. Drizzle with 1 T olive oil and sprinkle with a pinch of salt and Italian seasonings, then add unpeeled garlic. Transfer to oven and roast 1 hour. Allow to cool, and slice larger tomatoes into thin strips. (I didn't slice any of them.)
In a large sauté pan, heat 2 T olive oil, over medium heat. Add shallot, and cook 6-8 minutes, stirring occasionally, until deep brown and caramelized. Gently stir in butter beans, and sprinkle with salt, pepper and thyme. Cook 8-10 minutes, shaking pan occasionally, allowing beans to form a crust.
In a small bowl, combine kalamata olives, lemon juice, mustard, salt, red wine vinegar and olive oil. Stir well.
Separate arugula/lettuce among 4 plates. Top with bean and tomato mixture, and olive dressing. Sprinkle with salt, pepper and thyme, to taste.
Image from and recipe adapted from: Fresh 365
Preheat oven to 350F. Arrange tomatoes, cut side up, on a baking sheet. Drizzle with 1 T olive oil and sprinkle with a pinch of salt and Italian seasonings, then add unpeeled garlic. Transfer to oven and roast 1 hour. Allow to cool, and slice larger tomatoes into thin strips. (I didn't slice any of them.)
In a large sauté pan, heat 2 T olive oil, over medium heat. Add shallot, and cook 6-8 minutes, stirring occasionally, until deep brown and caramelized. Gently stir in butter beans, and sprinkle with salt, pepper and thyme. Cook 8-10 minutes, shaking pan occasionally, allowing beans to form a crust.
In a small bowl, combine kalamata olives, lemon juice, mustard, salt, red wine vinegar and olive oil. Stir well.
Separate arugula/lettuce among 4 plates. Top with bean and tomato mixture, and olive dressing. Sprinkle with salt, pepper and thyme, to taste.
Image from and recipe adapted from: Fresh 365
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