Greek Butter Bean Salad With Tomatoes, Dill, And Oregano Recipe

• 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

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. 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.

extravirgin olive oil, yellow onion, garlic, butter beans, tomato puree, red wine vinegar, dill, flatleaf parsley, oregano, ground cinnamon, kosher salt

Taken from www.seriouseats.com/recipes/2014/06/greek-butter-bean-salad-tomatoes-dill-recipe.html (may not work)