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–+ servings

Saffron Oil Tomatoes & Beans

This quickly-made dinner is a perfect weeknight for two, and if you haven't considered Saffron dressing before, well, I hope this recipe will change your mind. Along with the stewed-down, garlicky tomatoes, the saffron oil is a flavor explosion. I pair it with a fresh side of turmeric-marinated onions, making this a vegetable-packed dinner that is supremely satisfying.
Prep Time 15 minutes
Cook Time 28 minutes
Servings: 2 servings

Equipment

Ingredients

  • 1/2 large yellow onion , thinly sliced
  • 1 medium lime
  • 1/4 teaspoon ground turmeric, ground coriander, and ground cumin
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1/4 cup torn tender herbs, such as dill, parsley, cilantro, mint
  • Extra-virgin olive oil
  • 3 garlic cloves, grated
  • 2 small Birdseye chilies, chopped, or 1/2 teaspoon red pepper flakes
  • 1 pint cherry tomatoes, halved
  • 1 14-ounce can of butter beans, drained and rinsed
  • 1/2 teaspoon saffron threads, packed
  • 1 medium ice cube, about 1-2 tablespoons worth of water
  • Toasted bread or steamed white rice, for serving

Instructions 

  1. Add half of the portion of sliced onion to a medium sized bowl. Squeeze the juice from half a lime over the onion. Add the turmeric, coriander, cumin, a pinch of salt, and a few cracks of black pepper, and mix. Add in the herbs and set to the side.
  2. Set a large sauté pan over medium heat. Add 3 tablespoons of olive oil to the pan and let it heat up for a few minutes before adding the remaining sliced onions. Cook for 4-5 minutes, or until the onion is beginning to soften. Season with a pinch of salt.
  3. Add the garlic and chilies and stir to combine. Cook for 3-4 minutes or until the garlic is beginning to turn golden. Then add the tomatoes and stir. Cook for 3-4 minutes to let the tomatoes break down. Taste and season with salt as needed.
  4. Add the beans to the pan and let this tomato mixture simmer for 4-5 more minutes, stirring occasionally. While the mixture is simmering, add the saffron threads to a mortar and pestle bowl and crush them into a powder. Add the ice cube and crush it in with the saffron powder to "bloom" the saffron.
  5. When the ice cube has fully melted, squeeze in the remaining half of the lime, and add a tablespoon of olive oil. Whisk this vigorously, it won't fully emulsify, but it will get close and turn into a saffron vinaigrette of sorts. Season with a small touch of salt.
  6. Remove the tomatoes from the heat. Toss the herbs and turmeric onion together so that you have a marinated onion salad of sorts.
  7. To serve, portion the tomato beans into two bowls, add a portion of the turmeric onions to each bowl. Drizzle the saffron oil directly on top of the tomatoes. Serve with either freshly toasted bread or white rice.