On this last day of September, I have one more breakfast recipe to feature. Blistered Butter Beans with Tomatoes, Walnuts & Thyme is a creation from In Jennie's Kitchen, an inspired food blog with fabulous recipes as well as musings about life in general. I modified the recipe only slightly so that I could take advantage of the last of the summer basil in my garden. This dish is so delicious -- the beans turn creamy and buttery when blistered, the tomatoes are soft and juicy, the walnuts bring a satisfying crunch and richness, and the herbs add a nice complexity of flavor. I now have a unique option to add to my breakfast recipe repertoire, I look forward to having this dish on a regular basis!
Blistered Butter Beans with Tomatoes and Walnuts
1 T. olive oil
1 can (15 oz.) large butter beans, drained and rinsed
1 clove garlic, minced
1 pint cherry or grape tomatoes, halved
salt to taste
thyme sprigs and/or slivered basil leaves to taste
1/2 C. walnuts, toasted and coarsely chopped
Heat the oil in a medium skillet over medium-high heat. Add the beans and cook, stirring every few minutes, until they begin to turn golden and blistered, about 10 minutes (add more oil as needed). Stir in the garlic, tomatoes, and salt. Cook until the tomatoes soften, about 2-3 minutes. Stir in the herb(s). Divide the bean mixture between two plates and serve topped with the walnuts. Serves 2.