Creamy Skillet White Beans with Spinach and Basil

• servings: 5 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 407 kcal
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Sodium: 456 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 12 g
• Total Sugars: 7 g
• Protein: 18 g