- 15.5 oz. can of cherry tomatoes
- 15.5 oz butter beans, rinsed (you can use cannellini’s or great northerns but I like the big flat white butter bean for this)
- sage, 1 leaf chopped
- fresh thyme, 1 tsp chopped
- oregano, 1/2 tsp
- parsley, 1/2 tsp tsp chopped
- 3 cloves minced garlic
- red wine vinegar, a splash
- Kale, a few leaves, torn up (optional)
- s+p
- Shaved parmesan (for topping)
Add oil to pan and sauté the garlic and herbs for a few mins and then stir in the beans. Add the tomatoes, vinegar, and if desired, kale. Simmer for around 10 mins. Season with s+p. Sprinkle parmesan and add a sprig of parsley on top. Great on a crusty bit of toast.