Creamy Tomato Butter Beans

• 분량: 5 servings
• 활동 시간: 15 minutes
• 총 시간: 30 minutes

재료

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)

방향

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.

영양 정보

• 1회 제공량: 1 cup
• 칼로리: 356 kcal
• 지방 전체: 9 g
• 포화 지방: 2 g
• 불포화 지방: 5 g
• 나트륨: 292 mg
• 탄수화물 전체: 42 g
• 총 당류: 4 g
• 단백질: 16 g