Quick Skillet Beans with Tomatoes

Name: Quick Skillet Beans with Tomatoes
Total time: PT-496086H47M56S
Ingredients: 2 tablespoons olive oil; 1 small onion, chopped; 1 tablespoon minced garlic; 1 1/2 cups chopped tomatoes (canned are fine; don’t bother to drain); 2 cups frozen shelled lima beans or edamame (no need to thaw); Salt and freshly ground black pepper; 2 tablespoons chopped fresh oregano leaves for garnish, optional

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Makes 4 servings 1x

Time About 30 minutes

Units Scale

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 tablespoon minced garlic
1 1/2 cups chopped tomatoes (canned are fine; don’t bother to drain)
2 cups frozen shelled lima beans or edamame (no need to thaw)
Salt and freshly ground black pepper
2 tablespoons chopped fresh oregano leaves for garnish, optional

Instructions

Put the oil in a large skillet over medium-high heat. When it’s hot, add the onion and garlic and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes.
Add the tomatoes and adjust the heat so the mixture bubbles gently. Cook, stirring occasionally, until the tomatoes begin to break apart and look saucy, 10 to 15 minutes. Add water, 2 tablespoons at a time, if the tomatoes ever look too dry.
Stir in the beans and sprinkle with salt and pepper. Cook until they’re tender and hot all the way through, 5 to 7 minutes. Taste and adjust the seasoning with salt or pepper, sprinkle with the oregano if you’re using it, and serve.

—Recipe from How to Cook Everything: The Basics

Recipe variations

Quick Skillet Edamame with Japanese Flavors: Use edamame, which are traditionally eaten in Japanese cuisine, not lima beans. Substitute vegetable oil for the olive oil, 1/2 cup chopped scallions for the onion, and soy sauce for the oregano.