"Even when the rainbow seems to pass right by me....I'm still finding Gold in the clouds....."

21 March 2015

Tomato and Butter Bean Dinner

I love to cook but I get tired of cooking the same old recipes for dinner so this school year, I decided to cut the family back on meat, and try new recipes that featured veggies or beans as the main ingredients.  We haven't had beef in a little over 6 months and we don't miss it at all!  For summer, we will be grilling bison burgers (we stopped consuming hotdogs several years ago...the thought of eating one just makes me sick!), we never eat sausage unless it's turkey sausage and even then it's very rare, and we try to only eat chicken that is free-range, besides salmon, tilapia, and shrimp.

So when I discovered this veggie bean dinner, I was hooked.  And my husband seemed to like it, too.  Our teen was out with friends the evening I made this and our college daughter was back on campus so it was just the two of us.  The recipe is super simple and quick.  It made enough for 4 people.  I enjoyed the leftovers for lunch.


1 Tbl olive oil
2 garlic cloves, chopped fine
1 can (14 oz) no-salt-added petite cut diced tomatoes, undrained
1 can (16 oz) butter beans, rinsed and drained
6 c. fresh baby spinach
1/2 tsp Italian seasoning
1/4 tsp pepper
Hot cooked pasta or jasmine rice
 grated Parmesan cheese (optional)
  • Cook jasmine rice first (or pasta of your choice) and keep hot.
  • In a large skillet, heat the oil over medium-high heat.

  • Add the garlic and cook for about 45 seconds or until tender. Give a quick stir.
  • Add tomatoes, beans, spinach and spices;  cook until spinach is wilted, stirring occasionally.  Turn heat down to medium-low.

I also served a fruit cup of melon, apple wedges, blackberries, and blueberries with a drizzle of honey and cinnamon over the fruit.


as with any posts with the "faithfixes" label, you DO have permission to copy this recipe.


Susanne said...

This sounds delicious!

Melanie Lopata said...