Creamy Tuscan Butter Beans (Print Version)
# Ingredients:
→ Base
01 -
1 large shallot, diced finely, skin removed
02 -
4 garlic cloves, minced or crushed
03 -
2 tablespoons plant-based butter
04 -
⅓ cup sun-dried tomatoes packed in oil, chopped up
05 -
1 tablespoon of thick tomato paste
→ Seasonings & Herbs
06 -
2 tablespoons of freshly cut basil
07 -
¼ teaspoon ground thyme
08 -
Salt and black pepper to your liking
09 -
¼ teaspoon dried oregano
10 -
¼ teaspoon red chili flakes
→ Main Components
11 -
15 ounces of canned butter beans, with the liquid included (don’t drain)
12 -
1 tablespoon of cheesy-tasting nutritional yeast
13 -
½ tablespoon freshly squeezed lemon juice
14 -
2 tablespoons coconut cream
# Instructions:
01 -
Peel and dice the shallot, mince the garlic (use a garlic tool if you want), and chop the sun-dried tomatoes into small pieces.
02 -
Heat the vegan butter in a big pot over medium. Add the diced shallot and garlic, letting them cook for 2-3 minutes while stirring.
03 -
Toss in the sun-dried tomatoes, chili flakes, tomato paste, oregano, and thyme. Stir that for another minute.
04 -
Pour in the butter beans with their liquid, mix in the coconut cream, lemon juice, and nutritional yeast. Let it bubble gently for 5 minutes until it starts to thicken.
05 -
Mix in the chopped basil, sprinkle with salt and pepper, and serve warm. It’s great with crusty bread on the side.
# Notes:
01 -
Keep the liquid from the beans—it makes everything creamy without extra steps.
02 -
Leftovers stay fresh 3-4 days in the fridge or up to a month in the freezer.