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Meatless Monday: Tagine of Tomatoes, Kalamata Olives, and Butter Beans

We will kick off this Monday with a vegetarian dish that is easy to make and sure to get your taste buds kicking! This recipe will make a good side dish, or a main entrée if you add some crusty bread. Whatever your choice may be, this is pure delicious and healthy eats.


4 oz butter beans, soaked overnight (or 2 14 oz cans, drained)

2-3 Tbsp olive oil

1 onion, chopped

2-3 garlic cloves, crushed

1 oz ginger root, peeled and chopped

pinch of saffron threads

16 cherry or large grape tomatoes

pinch of sugar

handful of kalamata olives, pitted

1 tsp ground cinnamon

1 tsp paprika

small bunch of flat leaf parsley, chopped

salt and ground pepper


If using dried beans, rinse and drain them and place them in a large pot with water. bring to a boil and boil for 10 minutes, then reduce to a simmer and cook beans 1-1 1/2 hours until tender. If using canned beans, just drain, rinse and set aside.

In a separate pan, heat the oil then add the onion, garlic and ginger. Cook for about 10 minutes until soft. Stir in the saffron threads, followed by tomatoes and sugar. As the tomatoes begin to soften, add the butter beans. Once all ingredients are heated through, stir in the olives, cinnamon and paprika. Season to taste with salt and pepper and sprinkle with parsley. Serve immediately, plain or over rice or pasta.  Bon appetit!

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