Dinners

Creamy Tomato Butter Beans

Name: Creamy Tomato Butter Beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Ingredients: 2 tablespoons olive oil; 1 large shallot (, finely diced); 2-3 cloves garlic (, minced); 2 tablespoons tomato paste; 1/2 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/4 teaspoon crushed red pepper; 1 pint cherry tomatoes (, halved (*see note); 1/2 teaspoon sea salt (, divided (more to taste); 1 ½ cups vegetable broth (, low sodium if preferred); 2 16- ounce cans large butter beans (, drained and rinsed); 1 tablespoon white wine vinegar; Fresh-cracked pepper to taste; 1 cup chopped kale; 3-4 tablespoons vegan cream cheese (I used Miyoko’s); 3-4 tablespoons fresh-cut basil; Crusty rustic-style bread (gluten-free or regular)

5 servings

portionen

15 minutes

aktive zeit

30 minutes

gesamtzeit

Kochen beginnen

Zutaten

2 tablespoons olive oil

1 large shallot (, finely diced)

2-3 cloves garlic (, minced)

2 tablespoons tomato paste

1/2 teaspoon dried thyme

1/2 teaspoon smoked paprika

1/4 teaspoon crushed red pepper

1 pint cherry tomatoes (, halved (*see note)

1/2 teaspoon sea salt (, divided (more to taste)

1 ½ cups vegetable broth (, low sodium if preferred)

2 16- ounce cans large butter beans (, drained and rinsed)

1 tablespoon white wine vinegar

Fresh-cracked pepper to taste

1 cup chopped kale

3-4 tablespoons vegan cream cheese (I used Miyoko’s)

3-4 tablespoons fresh-cut basil

Crusty rustic-style bread (gluten-free or regular)

Anweisungen

Heat oil in a medium pan over medium heat. Once the oil is hot and shimmering, add the shallot and sauté until translucent, about 1-2 minutes.

Add garlic and sauté for 30-60 seconds until fragrant.

Stir in the tomato paste, crushed red pepper, paprika, and thyme. Cook for 30-60 seconds.

Add the tomatoes and 1/4 teaspoon salt. Gently simmer for 5-7 minutes until the tomatoes soften and release their liquid. Stir occasionally. You can gently mash the tomatoes after the 4-minute mark to help things along. The liquid should be thickened and somewhat jammy-looking at this point. Lower heat if necessary to prevent burning.

Add the broth, beans, vinegar, cracked pepper, and remaining 1/4 teaspoon of salt. Raise heat to get things moving, then lower back to maintain a gentle simmer for 5-7 minutes or until sauce slightly reduces. Gently stir occasionally.

Stir in the kale and simmer until it’s just wilted, about 1-2 minutes.

Turn the heat lower and stir in the cream cheese until it is melted. If the sauce isn't thickened enough, let it gently simmer for 1-2 more minutes. Taste for seasoning and add more if needed. Top with basil and serve with crusty bread.

Nährwertangaben

Portionsgröße

1 cup

Kalorien

356 kcal

Gesamtfett

9 g

Gesättigtes Fett

2 g

Ungesättigtes Fett

5 g

Transfett

Cholesterin

Natrium

292 mg

Gesamtkohlenhydrate

42 g

Ballaststoffe

Zucker insgesamt

4 g

Eiweiß

16 g