Greek Butter Bean Salad With Tomatoes, Dill, and Oregano

on

Ingredients

  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 medium yellow onion, finely chopped
  • 2 medium cloves garlic, minced
  • 1 (14.5-ounce) can butter beans, drained and rinsed
  • 1/4 cup canned tomato puree
  • 1 1/2 teaspoons red wine vinegar
  • 1 teaspoon minced fresh dill
  • 1 teaspoon minced flat-leaf parsley
  • 1/4 teaspoon dried oregano, preferably Greek
  • Pinch of ground cinnamon
  • Kosher salt and freshly ground black pepper

Method

  1. 1
    Heat oil over medium heat in a medium skillet until shimmering. Add onion and garlic and cook, stirring, until tender and nearly translucent, about 6 minutes.
  2. 2
    Add beans, tomato puree, vinegar, dill, parsley, oregano, and cinnamon. Season with salt and pepper, bring to a simmer, and cook until flavors meld, about 3 minutes. Refrigerate until ready to serve or cool to room temperature before serving. This dish is best eaten at room temperature, so remove from the refrigerator 1 hour before serving.