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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!