Baked Butter Beans in Honey Oregano Tomato Sauce with Feta
(Adapted from Twenty-Dollar, Twenty-Minute Meals by Caroline Wright)
Simple, savory and packed with protein and fiber, this dish is fabulous for weeknight dinners. I like to use butter beans that I’ve soaked and cooked in my slow-cooker, but you could also use canned butter beans easily. When I can, I like to use fresh oregano—it looks prettier and adds an extra bite of flavor. Plus, oregano is a potent spice with anti-bacterial properties.
Serve the butter beans with fresh bread and a tossed salad for a complete meal.

Serves 4.
Ingredients:
2 tablespoons olive oil
1 pint cherry tomatoes
1/4 cup water
1 tablespoon honey (optional)
1/8 teaspoon red pepper flakes
1 clove garlic, minced
3 sprigs fresh oregano, divided
2 cups cooked or canned butter beans*, rinsed
4 ounces Feta cheese

Directions:
Preheat oven to 425 degrees.
Meanwhile, heat the olive oil in a large oven-proof skillet over medium heat. Add cherry tomatoes, water, honey, red pepper, garlic and 2 of the oregano sprigs (save remaining sprig.) Cover and sauté for 5 to 10 minutes, until tomatoes begin to burst.
Stir in the beans. Transfer skillet to oven and bake until juice from tomatoes has reduced by half, about 10 minutes.
Take skillet out of oven, top with Feta, and return to oven for 5 to 10 minutes more or until Feta is softened.
Remove from heat and transfer to serving dish. Discard the 2 cooked sprigs of oregano. Take remaining sprig and strip the leaves off it, then use them to garnish the beans. Serve warm.
*Note: Butter beans are a rich-flavored variety of white Lima beans. You may substitute frozen Lima beans in this recipe, but be sure to first boil them for 15 to 30 minutes of whatever the package recommends.

Keywords: recipe, heart-healthy, gluten-free, high-fiber, vegetarian, butter beans, Lima beans, tomatoes, oregano

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