Creamy Marry Me Butter Beans (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons vegan butter
02 -
1 large shallot, peeled and finely diced
03 -
4 cloves garlic, minced
04 -
⅓ cup oil-marinated sun-dried tomatoes, chopped
05 -
1 tablespoon tomato paste
→ Seasonings & Herbs
06 -
¼ teaspoon dried oregano
07 -
¼ teaspoon dried thyme
08 -
¼ teaspoon chili flakes
09 -
2 tablespoons fresh basil, chopped
10 -
Salt and pepper to taste
→ Main Components
11 -
15 ounces canned butter beans with liquid (do not drain)
12 -
2 tablespoons coconut cream
13 -
1 tablespoon nutritional yeast
14 -
½ tablespoon lemon juice
# Instructions:
01 -
Finely dice shallots, chop sun-dried tomatoes, and mince garlic (using a garlic press if available).
02 -
Melt vegan butter in large pot over medium heat. Add shallots and garlic, sauté 2-3 minutes.
03 -
Add sun-dried tomatoes, tomato paste, oregano, thyme, and chili flakes. Sauté another minute.
04 -
Add butter beans with their liquid, coconut cream, nutritional yeast, and lemon juice. Bring to simmer and cook 5 minutes until sauce thickens.
05 -
Stir in fresh basil, season with salt and pepper. Serve hot with toasted bread.
# Notes:
01 -
Do not drain the butter beans - the liquid helps create creaminess
02 -
Leftovers keep 3-4 days in fridge or 1 month in freezer