Tuscan Butter Beans (Print Version)
# Ingredients:
→ Base
01 -
1 large shallot, diced small after peeling
02 -
4 minced garlic cloves (a press works great)
03 -
2 tablespoons plant-based butter substitute
04 -
1 tablespoon concentrate of tomato paste
05 -
⅓ cup sun-dried tomatoes in oil, sliced
→ Seasonings & Herbs
06 -
Salt and pepper as you like
07 -
2 tablespoons of finely chopped basil (fresh tastes best)
08 -
¼ teaspoon chili flakes for a bit of heat
09 -
¼ teaspoon dried thyme
10 -
¼ teaspoon oregano (dried)
→ Main Components
11 -
15 ounces of canned butter beans (don’t toss the liquid!)
12 -
1/2 tablespoon of fresh lemon juice
13 -
1 tablespoon of nutty-tasting nutritional yeast
14 -
2 tablespoons thick coconut cream
# Instructions:
01 -
Chop the tomatoes, dice the shallots, and mince your garlic cloves. Optional: use a garlic press if on hand.
02 -
On medium heat, let the vegan butter melt in a large pan. Toss in the diced shallots and minced garlic, stirring for 2-3 minutes.
03 -
Mix in the sun-dried tomato pieces, tomato paste, chili flakes, thyme, and oregano. Stir and cook for another minute—enough for the aromatics to come alive.
04 -
Pour in the butter beans, including their liquid, then stir in the coconut cream, lemon juice, and nutritional yeast. Let it simmer gently for five minutes to thicken.
05 -
Before serving, mix in the basil leaves, and season with some salt and pepper. Serve warm alongside crunchy toasted bread slices.
# Notes:
01 -
Keep the bean liquid—it turns the dish creamy without extra effort.
02 -
Leftovers last several days in the fridge and can even freeze for up to a month!