Step 1

Heat olive oil in a large skillet over medium heat. Add shallot and garlic and cook, stirring occasionally, for 2-3 minutes until garlic is fragrant and shallot is translucent.

Step 2

Add tomatoes and red pepper flakes to skillet and stir to combine. Cook another 1-2 minutes, stirring occasionally, until tomatoes have just begun to soften.

Step 3

Add butter beans, vegetable stock, salt, and pepper. Stir to combine, then bring mixture to a simmer and cook for at least 10 minutes or until you're ready to serve. (You can let this mixture simmer for up to an hour if you need to. The longer it cooks, the softer the beans and any veggies will be. If the beans start to look dry, stir in an extra splash of veggie stock to keep them nice and brothy).

Step 4

Turn off the heat. Stir lemon juice and chopped herbs into butter beans. Taste and add salt or more lemon juice if necessary.

Step 5

Serve immediately with toasted crusty bread and your favorite side dishes.