Description
A cozy and flavorful blend of creamy butter beans, garlic, and sun-dried tomatoes, perfect for a comforting meal.
Ingredients
Scale
- 2 Tablespoons vegan butter
- 1 large shallot, peeled & finely diced
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, marinated in oil & chopped
- 1 Tablespoon tomato paste
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon chili flakes
- 15 ounces canned butter beans, with liquid
- 2 Tablespoons coconut cream
- 1 Tablespoon nutritional yeast
- 1/2 Tablespoon lemon juice
- 2 Tablespoons chopped fresh basil
- Salt & pepper to taste
Instructions
- Melt the vegan butter in a skillet over medium heat.
- Add the finely diced shallot and cook until softened, about 3-4 minutes.
- Stir in the minced garlic, chopped sun-dried tomatoes, tomato paste, dried oregano, dried thyme, and chili flakes. Cook for another minute until fragrant.
- Add the entire can of butter beans, including the liquid. Bring to a simmer.
- Stir in the coconut cream and nutritional yeast. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and the beans are heated through.
- Remove from heat and stir in the lemon juice and chopped fresh basil.
- Season generously with salt and pepper to your liking. Serve immediately.
Notes
Perfect for busy weeknights, this dish is also excellent for meal prep, as it stores and reheats well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg