Marry Me Butter Beans (Creamy Tomato Basil Butter Beans)
Tender butter beans in a savory sun-dried tomato and basil cream sauce.
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Servings: 5
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Ingredients
- 1-2 tablespoons olive oil or vegan butter or use the seasoned oil from the jar of sundried tomatoes
- 1-2 teaspoons Calabrian chili paste optional, to spice preference
- 2 shallots or 1 small onion, finely diced
- 2-4 cloves garlic minced
- 1/2 teaspoon paprika
- 1/3 cup chopped sundried tomatoes I recommend the oil-packed kind, especially Cento brand
- 2 tablespoons tomato paste
- 1 cup vegetable broth chick'n style recommended; see notes
- 1/2 teaspoon Italian seasoning
- 2 (16 oz) cans butter beans drained and rinsed
- 2 loosely packed cups sliced kale or spinach
- 1 cup cashew cream recipe follows, or use any nondairy cream
- 1/4 cup shredded vegan parmesan I like Violife or Follow Your Heart; or sub 3 tablespoons nutritional yeast
- 1/4 cup chopped fresh basil plus extra to garnish
- juice of half a lemon about 1 tablespoon
Homemade Cashew Cream
- 1/2 cup raw cashews soaked 4+ hours or overnight
- 2/3 cup hot water
Instructions
Prepare the Cashew Cream
- Ahead of time, drain the soaked cashews and add to a blender with 2/3 cup fresh water. Blend until completely smooth, and set aside.
Make the Butter Beans
- In a skillet over medium heat, heat olive oil or vegan butter. When oil shimmers, add in (optional) Calabrian chili paste, finely diced shallots, minced garlic, and paprika. Sauté 3-5 minutes, until shallots are translucent.
- Add in chopped sundried tomatoes and tomato paste. Break up the paste with your spoon and cook the mixture for 1-2 minutes, until the tomato paste goes from a bright red color to a slightly darker, brick-red color. (You can add a splash of water as needed if things are sticking to the pan.)
- Pour in the vegetable broth, then stir in the Italian seasoning, drained and rinsed butter beans, and sliced kale. Bring the mixture to a simmer, then reduce heat slightly, cover, and allow to simmer for about 5 minutes, until the kale is nicely wilted.
- Add in the cashew cream (or other nondairy cream) and vegan parmesan shreds (or nutritional yeast). Stir to melt the cheese. Allow the mixture to come back up to a simmer, and simmer until it thickens to your preferred consistency.
- Stir in fresh basil and the juice of half a lemon. Taste and adjust salt to preference. Enjoy! This dish is great with crusty bread for dipping.
Notes
- Butter beans: These are a type of lima bean! They're not always shelved with other beans, so be sure to check with canned vegetables (like canned corn, green beans, collard greens, etc.). If you can't find them, the best substitute is another creamy white bean (Great Northerns are my favorite), but this dish is also delicious made with chickpeas.
- Chick'n style veggie broth: While you can totally use regular veggie broth, chick'n style bouillon will definitely kick this up a notch. Better Than Bouillon and Edward & Sons make my favorite vegan options. (Better Than Bouillon also makes non-vegan bouillon pastes, so just double-check when buying.)
- Sundried tomatoes: I recommend the oil-packed sundried tomatoes, and the Cento brand is my preferred. (I love Cento for everything tomato.) If you need to use the dried kind, I recommend soaking them in some boiling water for about 10 minutes; they'll soften up and be easier to chop that way.
- Sundried tomato alternatives: Feel free to substitute in a pint of cherry tomatoes, sliced in half. Cook them with the tomato paste until they begin to break down and become jammy.
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