Basil Butter Beans

Easy staple.

• 2 14.5 ounce cans butter beans, rinsed
• 1 14.5 ounce can whole peeled tomatoes
• 1 tablespoon extra virgin olive oil
• 1 carrot, diced
• 3 cloves garlic, minced
• 1 small red onion, diced
• 3 handfuls basil, roughly chopped
• salt and pepper

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onions and cook until they begin to soften. (Should just take a few minutes.) Add the garlic and carrot, and cook until the garlic is fragrant (about 1 minute more).
3. Add the tomatoes and juices, gently squeezing/tearing the tomatoes into bite-sized bits. Add a pinch of salt and a few grinds of pepper. Cook until the tomato juice begins to bubble.
4. Add the beans, cook until they are heated through.
5. Stir the basil in, allow to wilt (about half a minute to a minute).
6. Serve in a big bowl.  Enjoy!

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