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Ingredients
  • subheading: SCALE 1X 2X 3X:
  • 2 Tablespoons olive oil
  • 1 large shallot, diced small
  • 4 cloves garlic, minced
  • ¼ teaspoon  red pepper flakes
  • 1 pint cherry tomatoes, halved (about 2 cups)
  • 1 (15 ounce) can butter beans, drained
  • ¾ cup  vegetable stock
  • Salt and pepper to taste
  • 2 Tablespoons lemon juice
  • ½ cup fresh herbs, chopped (we used a mix of parsley and basil)
  • Crusty bread, for serving (optional)
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