Vegan Marry Me Butter Beans (Print version)
Creamy vegan butter beans in a rich sun-dried tomato sauce with garlic and herbs, ready in 30 minutes for a cozy plant-based dinner.
# Ingredients:
For the beans and sauce
01 -
2 (15 oz) cans butter beans, drained and rinsed
02 -
1 cup oil-packed sun-dried tomatoes, chopped
03 -
2 tablespoons reserved tomato oil or olive oil
04 -
1 cup vegetable broth
05 -
1 cup cashew cream (or full-fat coconut cream)
For aromatics and seasoning
06 -
1 small shallot, finely diced
07 -
4 cloves garlic, minced
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon dried thyme
10 -
1/2 teaspoon sweet paprika
11 -
1/4 teaspoon red pepper flakes (optional)
12 -
Salt and black pepper, to taste
To finish
13 -
2 cups baby spinach
14 -
1/4 cup fresh basil leaves, torn
15 -
1 tablespoon fresh lemon juice
16 -
2 tablespoons nutritional yeast (optional)
# Instructions:
01 -
Warm the reserved tomato oil or olive oil in a large skillet over medium heat. Add the shallot and cook for 3-4 minutes until translucent. Stir in the garlic, oregano, thyme, paprika, and red pepper flakes. Cook for 30 seconds until fragrant.
02 -
Add the drained butter beans, chopped sun-dried tomatoes, and vegetable broth. Bring to a gentle bubble, then reduce the heat and simmer for 8-10 minutes, stirring occasionally, until the broth slightly reduces and the beans absorb flavor.
03 -
Lower the heat to medium-low. Pour in the cashew cream and stir gently for 2-3 minutes until the sauce looks cohesive and glossy. Do not let it boil hard or the cream may separate.
04 -
Fold in the baby spinach and cook until just wilted, about 1 minute. Remove the pan from the heat.
05 -
Stir in the fresh basil, lemon juice, and nutritional yeast if using. Taste and adjust salt and pepper. Serve hot with crusty bread or over rice.
# Good to know:
01 -
Soak cashews in hot water for 15 minutes if you do not have a high-speed blender.
02 -
For a nut-free version, use full-fat coconut cream or unsweetened oat cooking cream.