Orzo and Butter Beans

• 1 Cup dry orzo
• 2 Tablespoons butter
• 14.5-ounce can of butter beans
• 14.5-ounce diced tomatoes (I use Rotel)
• Salt and pepper to taste
• Crushed red pepper to taste (optional)
• 1/2 Teaspoon garlic powder
• 1 Level teaspoon Greek seasonings
• 1 Teaspoon dried dill
• 4 Tablespoons Olive oil

Bring a medium pot of salted water to a boil and cook the orzo according to instructions and reserve 1/4 cup of the pasta water. 

Drain and rinse the beans.

Return the pot back to the stove and turn the heat to medium. Add the butter and once melted and frothy, add the garlic powder, diced tomatoes, beans and salt and pepper. Stir in the cooked orzo and pasta water. Cook, stirring regularly, for 2 minutes or until fragrant. 

At this point add the dill and olive oil and stir until incorporated.
Serve and enjoy!