Marry Me Butter Beans

• portionen: 2 servings
• aktive zeit: 10 minutes
• gesamtzeit: 30 minutes

Zutaten

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 (1 can with the liquid added to the pot- do not strain!)

2 Tablespoons coconut cream

1 Tablespoon nutritional yeast

1/2 Tablespoon lemon juice

2 Tablespoons chopped fresh basil

salt & pepper to taste (season to your liking here!)

Anweisungen

To prep, finely dice the shallots, chop the sun-dried tomatoes, and mince the garlic. I recommend using a garlic press if you have it.

Next, add the vegan butter to a large pot and melt over medium heat.

Once the butter is melted and sizzling, add in the shallots and garlic. Stir together and saute for about 2-3 minutes.

Next, add in the chopped sun-dried tomatoes, tomato paste, dried oregano, dried thyme, and chili flakes. Stir and saute with the shallots and garlic for another minute until combined.

Add the can of butter beans to the pan including the liquid from the can. This makes the beans really creamy, so do not strain them. Then, add in the coconut cream, nutritional yeast, and lemon juice.

Stir together and bring the beans to a simmer. Once simmering, cook for about 5 minutes to reduce some of the liquid and cook the beans.

Once the sauce has thickend, add in the fresh basil and season with salt & pepper to your liking.

Serve while warm with a big slice of toasted bread. Enjoy!

Notizen

Omit nutritional yeast (unnecessary)

Nährwertangaben

• Portionsgröße: 1 large bowl
• Kalorien: 407 kcal
• Gesamtfett: 18 g
• Gesättigtes Fett: 7 g
• Ungesättigtes Fett: 10 g
• Transfett: 2 g
• Natrium: 896 mg
• Gesamtkohlenhydrate: 51 g
• Ballaststoffe: 15 g
• Zucker insgesamt: 9 g
• Eiweiß: 17 g