Creamy Tuscan Beans (Print Version)
# Ingredients:
→ Base
01 -
4 garlic cloves, minced
02 -
1 large shallot, diced small and peeled
03 -
2 tablespoons plant-based butter
04 -
⅓ cup chopped sun-dried tomatoes in oil
05 -
1 tablespoon tomato puree
→ Seasonings & Herbs
06 -
2 tablespoons fresh basil, roughly chopped
07 -
¼ teaspoon dried thyme
08 -
Salt and black pepper to your liking
09 -
¼ teaspoon chili flakes
10 -
¼ teaspoon dried oregano
→ Main Components
11 -
15 ounces canned butter beans, liquid included (don’t drain)
12 -
½ tablespoon fresh lemon juice
13 -
2 tablespoons creamy coconut cream
14 -
1 tablespoon nutritional yeast
# Instructions:
01 -
Chop the sun-dried tomatoes, dice the shallots, and mince the garlic (a garlic press works great for this).
02 -
In a big pot, let the plant-based butter melt on medium heat. Toss in shallots and garlic, letting them cook for 2-3 minutes.
03 -
Mix in tomato paste, sun-dried tomatoes, thyme, chili flakes, and oregano. Let cook for an extra minute.
04 -
Pour in butter beans with their liquid, nutritional yeast, coconut cream, and lemon juice. Let it cook gently for about 5 minutes until thickened.
05 -
Toss in fresh basil, season it with pepper and salt, and serve warm with crusty bread.
# Notes:
01 -
Don’t toss out the liquid from the butter beans – it makes the dish creamier.
02 -
Keep leftovers in the fridge for 3-4 days or freeze for up to a month.