Tag Archives: pasta

Tomato sauce with Butter Beans

29 Aug

4005139596_4f5cf0964cWe are full of recipes featuring butter beans here at Butter Beans!

Here is a recipe that references the butter bean dip that we shared with you a few months ago, which uses the bean dip as a protein rich addition to a quick tomato sauce. The beans elevate this simple tomato sauce into a rich, and even cheesy (yet vegan) experience, just wait and see!

Makes 4 cups of sauce.

Ingredients:

For the bean puree:

  • 1 can of butter beans
  • 2 medium garlic cloves
  • 1/2 tablespoon of olive oil
  • sprinkle of salt and a grind of pepper
  • drop of water

For the tomato sauce:

  • 2 cups tomato puree (or 5-6 medium sized ripe tomatoes)
  • 2-3 medium sized garlic cloves
  • 1 carrot
  • 1/2 tablespoon olive oil

Directions:

Butter bean puree: remove garlic peels, drain and rinse beans, then add all ingredients into the food processor and blend until smooth. Set aside.

Quick tomato sauce: peel and mince the garlic, slice carrots into thin rounds, dice tomatoes (or just remove the green stem tops, and cut into 4). Over medium-low heat, add the olive oil, garlic and carrots, stirring from time to time until they become lightly caramelized. Add tomato puree or fresh tomatoes and let simmer for 30 minutes. If using fresh tomatoes make sure to mash them so they become more like a puree.

Pasta: While the sauce is simmering, bring a pot of water to a boil. Right before the water boils add some salt, then your pasta, stirring occasionally. When the pasta is al-dente (so that it’s still firm, but not raw, and not overcooked), strain and reserve some of the pasta water.

Finale: Once the sauce is ready, add your butter bean puree, and mix until well combined, then add the saved pasta water and mix it all up. Lastly, add the pasta to the sauce pan and mix until all the pasta is covered with sauce.

Top with basil chiffonade, pepper, and a touch of salt, then dig in!

Photo courtesy of pdstahl

what’s at the farmers market?

30 Jul

At the Union Square Farmer’s Market this morning, our food & garden summer campers picked out a handful of ripe tomatoes.

When we came back to home base, we discussed how we wanted to transform them into something delectable.

Some of the ideas they had were to eat them raw, and add some basil and olive oil, some of them wanted to roast them with salt and pepper, others wanted to sauté them to make a fresh tomato sauce.

We took a vote and the consensus was, fresh tomato sauce!

The tomatoes sautéed with the companionship of some fresh zucchini, garlic, basil and onion. After taking turns sautéing, we added the sauce to our freshly cooked pasta, and mixed it all up. We then topped it off with fresh parmesan, and sang our song to thank the farmers and the soil for our meal.

And then we dug in!