• 4servings
  • 13minutes
  • 80calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, P
MineralsZinc, Copper, Chromium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil or butter

  2. 1 small onion chopped, about 1/3 cup

  3. 1/2 cup chopped green bell pepper

  4. 1/4 cup chopped celery

  5. 1 jalapeno pepper , seeded and finely chopped

  6. 15-16 ounces butter beans , canned or frozen drained or thawed (I used a can)

  7. 1 can (14 1/2 ounces) tomatoes , diced

  8. 1/4 teaspoon dried leaf thyme

  9. 1/4 teaspoon black pepper

  10. a few dashes hot pepper sauce or pinches of cayenne pepper to taste

  11. chopped fresh flat leaf parsley for garnish

Instructions Jump to Ingredients ↑

  1. Heat oil or butter in a medium saucepan or saute pan over medium heat. Saute the onion, green pepper, celery, and jalapeno until tender but still crisp, about 3 minutes. Stir in the tomatoes with juices, beans, thyme, black pepper, and hot pepper sauce.

  2. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes. Sprinkle with parsley before serving, if desired.


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