Description
A delightful and creamy dish made with butter beans, infused with aromatic herbs and spices, perfect for impressing guests or enjoying a cozy night in.
Ingredients
Scale
- 2 Tablespoons vegan butter
- 1 large shallot, peeled & finely diced
- 4 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, marinated in oil & chopped
- 1 Tablespoon tomato paste
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon chili flakes
- 15 ounces canned butter beans
- 2 Tablespoons coconut cream
- 1 Tablespoon nutritional yeast
- ½ Tablespoon lemon juice
- 2 Tablespoons chopped fresh basil
- Salt & pepper to taste
Instructions
- Soak the butter beans if using dried beans; otherwise, drain and rinse canned beans.
- Melt vegan butter in a large pot over medium heat and sauté shallots and garlic until golden.
- Add sun-dried tomatoes, tomato paste, and herbs to the pot and stir well.
- Add the butter beans and their liquid, then stir in coconut cream, nutritional yeast, and lemon juice. Let simmer for about 5 minutes.
- Adjust seasoning with salt and pepper, and garnish with fresh basil before serving.
Notes
- Quality ingredients matter for the best flavor.
- Adjust seasoning to taste as you cook.
- This dish can be made ahead and stored in the fridge.
- Leftovers can be frozen for up to three months.
- Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 grams
- Sodium: Varies based on added salt
- Fat: 12 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 10 grams
- Cholesterol: 0 mg