Creamy Skillet White Beans with Spinach and Basil

• 分量: 5 servings
• 調理時間: 15 minutes
• 総時間: 35 minutes

材料

1/2 cup raw cashews

2 cups vegetable broth

2 tablespoons olive oil

1/2 small sweet onion (diced small)

5 cloves garlic (minced)

1/2 teaspoon red chili flakes

1/2 teaspoon salt (or to taste)

1/4 teaspoon ground black pepper

4 tablespoons tomato paste

(2) 15-ounce cans cannellini beans (or great northern)

4 cups baby spinach (sliced)

2 cups cherry tomatoes (halved)

2 tablespoons fresh lemon juice

1/2 cup fresh basil (sliced or chopped)

1/2 cup vegan Parmesan cheese (optional)

Dutch Oven Bread

cooked pasta or rice

手順

Prepare the Cashew Cream: Bring 3 cups of water to a boil (I use my tea kettle.) Pour the hot water over the cashews in a bowl and let them soak for at least 5 minutes or up to 1 hour. Drain the cashews and discard the soaking water and add to a high-powered blender along with the vegetable broth and blend until creamy and smooth.

Make the Skillet White Beans: In a large pan over medium heat, warm the olive oil. Once warm, add the onion and sauté until translucent, about 8 minutes. Add the garlic and cook for 1-2 minutes, until fragrant. Next add the red chili flakes, salt, black pepper, tomato paste and the cashew cream and stir well to combine. Stir in the drained and rinsed beans. Cook for 5-10 minutes, adding a little bit of water if it gets too thick.

To Finish: Stir in the baby spinach, cherry tomatoes, lemon juice, basil and vegan Parmesan, if using. Let the spinach wilt and the Parmesan melt, then remove from heat. Serve immediately with crusty bread, cooked pasta or rice.

栄養

• カロリー: 407 kcal
• 脂肪総量: 14 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 9 g
• ナトリウム: 456 mg
• 炭水化物総量: 55 g
• 食物繊維: 12 g
• 糖質総量: 7 g
• タンパク質: 18 g