Creamy Sundried Tomato Butter Beans

• total time: 22 minutes

Ingredients

1 tsp olive oil

1 onion

3-4 cloves of garlic

2 cans of butter beans (400mL each)

1 can of light coconut milk (400mL)

3 tbsp tomato paste

1 tbsp nutritional yeast

1 tsp Italian spice blend

1/2 tsp salt

3/4 cup sliced sundried tomatoes

1-2 cups chopped spinach

1/2 cup chopped cilantro

Orzo or homemade naan to serve

Directions

Dice an onion and peel and mince garlic cloves.

To a frying pan or pot on medium heat, add the olive oil, diced onion and stir often, until translucent.

After a few minutes, add the minced garlic, then stir well.

Drain and rinse two cans of butter beans and add to the pan, along with coconut milk, tomato paste, nutritional yeast, Italian spice blend and salt. Give it a good stir until well combined and bring to a simmer.

Simmer for 15-20 mins, stirring every few minutes, until the coconut milk has simmered down to be thick and creamy. If it’s simmered down too much, add a bit of water to loosen.

Add sliced sundried tomatoes, chopped spinach and cilantro and stir again.

After a couple of minutes, remove from heat. Serve with naan or orzo and enjoy!

Get the full recipe for the naan on my website (link in bio!) ✨