Heat a large sauté pan or braiser over medium heat. Once the pan is hot, pour in the olive oil and swirl it around. Add the shallot and thyme to the pan and stir. Cook until the shallots are translucent and soft, stirring often, about 3-4 minutes. If the shallots are browning too fast, lower the heat.

Add the thyme, chili flakes, smoked paprika, capers, and garlic to the pan and stir for about 30 seconds, or until very fragrant. Add the tomato paste to the pan and break it up with the back of your spoon. Keep stirring and mashing the tomato paste until it has darkened a bit.. Again, if you’re experiencing rapid browning here, just lower the heat.

Add the cherry tomatoes to the pan and stir. Season with salt and pepper. Once the cherry tomatoes let off some juices and start bubbling, keep the heat at this level. Simmer the sauce base for 5 minutes. Then, add the water to the pan and stir. Let the sauce simmer for another 5 minutes, mashing the tomatoes with your spoon. The sauce should be slightly thickened but still fluid enough to move around the pan easily. Season with salt and pepper.

Add the Tamari, butter beans, and chopped romano beans to the sauce and stir. Bring this up to a boil and then simmer for about 10-15 minutes, or until the romano bean pieces are tender. Check in on the beans and stir them up often.

While beans are simmering, make the gremolata. Finely chop the parsley, leaving it on the cutting board. Using a Microplane or other fine grater, zest the whole lemon right over the parsley (only the peel; not the white pith). Finely grate the clove of garlic over top as well. Run your knife through the mixture on the cutting board a few times and then transfer to a bowl. Set aside.

Once the saucy butter beans are to your liking in terms of consistency, add the balsamic vinegar and stir. Give the beans a taste and adjust the seasoning if necessary. Serve the beans hot with gremolata spooned on top and with crusty bread for dipping.