Caramelized Onion & Sundried Tomato Beans

• temps total: 25 minutes

Ingrédients

1 large white onion, sliced

4 garlic cloves, minced

½ cup sundried tomatoes, sliced

1 tbsp dried Italian herbs

1 tsp chili flakes

1 tbsp balsamic vinegar

2 tbsp nutritional yeast

2 cans (2x400g) butterbeans + liquid

½ cup veggie broth

2 tbsp tomato paste

1 cup fresh parsley, chopped

Zest & juice of 1 lemon

For serving:

Sourdough bread

Pasta

Instructions

Heat a pan over medium heat and sauté the sliced onion for 10–15 minutes until deeply caramelized. Add a splash of water if needed.

Add garlic, sundried tomatoes, Italian herbs, and chili flakes. Stir for another minute.

Mix in the balsamic vinegar, tomato paste, and nutritional yeast. Cook for 2 minutes.

Pour in the butterbeans with their liquid and the veggie broth. Let simmer for 10 minutes until thickened.

Stir in fresh parsley, lemon zest, and lemon juice. Taste and adjust seasoning if needed.

Serve with toasted sourdough or toss with pasta for a rich, comforting meal