Butter Beans in Tomato Sauce with Dill and Feta

1. 1

   Cook the Onions

   In a 12-inch skillet over medium heat, heat the oil until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until softened and translucent, 5 to 7 minutes.

   5–7 min
2. 2

   Add Garlic and Tomato Paste

   Add the garlic, tomato paste, and pepper flakes. Cook, stirring, until the tomato paste darkens slightly and begins to stick to the pan, about 2 minutes.

   2 min

   • Garlic2 cloves
   • Tomato Paste2 tbsp
3. 3

   Simmer the Sauce

   Stir in the crushed tomatoes, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, reduce the heat to medium-low, and cook, stirring occasionally, until slightly thickened, 7 to 10 minutes.

   7–10 min

   • Crushed Tomatoes14.5 oz
4. 4

   Add Beans and Season

   Add the beans and bring to a simmer over medium heat, stirring occasionally. Remove from the heat and stir in 4 tablespoons dill, or 2 tablespoons marjoram. Taste and season with salt and black pepper.

   • Dill5 tbsp
5. 5

   Finish and Serve

   Transfer to a serving dish. Sprinkle with the feta and remaining dill or marjoram, then drizzle with additional oil.

   • Feta3 oz
   • Dill5 tbsp

Do not cook the canned butter beans for long. They need only to be heated through.