Butter Beans in Oven Roasted Tomato Sauce

Huge buttery beans swimming in a luscious tomato sauce of your own making

Course Main Course, Side Dish

Cuisine American, Mediterranean

Keyword beans, Butter beans, Lima beans, roasted tomatoes, Tomato Sauce

Servings 4 people

Ingredients

1 Poblano pepper
2 1/2 cups Butter beans, cooked, drained & cooled
2 pounds tomatoes
6-8 garlic cloves, minced
1 tsp dried Italian seasoning
1 tsp Kosher salt
1/2 tsp coarse ground pepper
1/2 tsp sugar
2 tbsp Olive Oil
1/2 - 2 cups smoked kielbasa, sliced or chopped Optional
2 tbsp fresh basil
1 tbsp balsamic vinegar

Instructions

Roasting the Poblano pepper

Rub the Poblano pepper generously with olive oil and place on a sheet pan in a 425° oven.
Roast each side of the pepper for 6-8 minutes until the skin bubbles up and looks charred.
Remove the pepper when done and place in a bowl with plastic wrap over the top.
Wait until the pepper has cooled (about 20 minutes).
Remove the skin from the pepper, de-seed it and slice the pepper flesh into strips about 1/4" wide.
Set aside.

Roasted Tomato Sauce

Reduce heat on oven to 400°
Slice tomatoes in half and set on a large rimmed baking sheet.
Pour olive oil over the tomatoes.
Sprinkle the salt, pepper, Italian seasoning and sugar over the tomatoes and oil.
Roast for 30-40 minutes or until the skins lift from the tomatoes.
Remove the pan from the oven and allow to cool to room temperature.
Once cooled, remove the skins and break up the tomato flesh with a fork or by running it through a food processor.

Saute the sausage

Preheat a skillet over medium-high heat.
Add the sliced kielbasa
Cook until the sausage pieces start to turn brown.
Remove from heat and set aside.

Assemble & Heat through

Mix the beans, sliced Poblano pepper, Kielbasa pieces into the tomato sauce
Place this back into a 400° oven until heated through (about 15-20 minutes)

Finishing touches

Add Basil and balsamic vinegar.
Mix thoroughly and serve

Video

Notes

Frozen tomatoes work very well for this dish. I do not recommend diced or other canned tomato products.

Dried basil can be used if fresh isn't available - reduce the amount to 1 tbsp. Don't add fresh basil until the very end, you don't want to cook the fresh basil. I save fresh basil in olive oil in the freezer, it works well for a dish like this and it is wonderful to have fresh basil on hand in the middle of winter!