Tuscan Marry Me Butter Beans with Creamy Sun-Dried Tomato Sauce
By Emma Collins
Prep
10 min
Cook
20 min
Total
30 min
Servings
2
Level
Easy
This Tuscan butter bean skillet dish can be prepared in advance for two meals, lunch and dinner. The complete creamy sun-dried tomato sauce can be made in advance and reheated for serving. The butter beans keep their currylike texture. Stir fresh basil into reheated servings and serve with toast.
Edible vegan butter is cooked with diced shallots and garlic and mixed with sun-dried tomatoes, tomato paste, oregano, thyme, and red pepper flakes to make a sauce. Canned butter beans and liquid from the can are added to this sauce. Bean liquid is an important ingredient in this recipe that helps make the sauce creamy. Other ingredients in the sauce include coconut cream, lemon juice, and nutritional yeast. Nutritional yeast provides a cheesy flavor to this dish without using dairy products. Oil-packed sun-dried tomatoes can improve the flavor of this dish, as recommended.
Five minutes of simmering with the beans added will thicken the sauce. It should be thick enough to adhere to the beans but not completely dry. Mistakes to avoid are draining canned beans, as this can leave insufficient liquid in the sauce. Add fresh basil and salt and pepper to taste to the sauce after it has thickened.
Serve warm beans with toasted sourdough or rosemary focaccia bread or vegan garlic bread. Also serve over rice. Additional ingredients to serve with beans include spinach, kale, and cooked artichokes. Beans stored in the refrigerator or freezer will firm up. Reheat before serving. Garnish with fresh basil, if desired.
Why this recipe works
- Makes 2 servings in 30 minutes. Simple recipe for a quick meal when you don't want to have a large quantity of cooked beans available.
- Leftovers take on the texture of the butter beans, which were cooked in tomato sauce that becomes thicker when chilled and rethins when reheated.
- Cooking freezer-sized meals is a time-saver because the recipe says the foods freeze well.
- You can cook one extra serving of a skillet batch for another meal without buying or preparing more ingredients.
- Reheating sauce in the microwave or on the stove in a shallow pan are simple methods for reheating sauce for meal prep use.
- Fresh basil is added at serving time. You may want to leave it out and add it later when you reheat other portions.
- Canned beans are added with their liquid to reduce cooking time and ensure all servings of a meal include sauce; other thickeners may not be necessary.
Ingredients
- •2 Tbsp vegan butter
- •1 large shallot (peeled and finely diced)
- •4 cloves garlic (minced)
- •⅓ cup sun-dried tomatoes (marinated in oil and chopped)
- •1 Tbsp tomato paste
- •¼ tsp dried oregano
- •¼ tsp dried thyme
- •¼ tsp chili flakes
- •15 oz canned butter beans (1 can, including the liquid)
- •2 Tbsp coconut cream
- •1 Tbsp nutritional yeast
- •½ Tbsp lemon juice
- •2 Tbsp fresh basil (chopped)
- •salt (to taste)
- •pepper (to taste)
Instructions
- 1
Finely dice the shallot, chop the sun-dried tomatoes, and mince the garlic.
- 2
Add the vegan butter to a large pot and melt over medium heat.
- 3
Once the butter is melted and sizzling, add the shallot and garlic. Stir and sauté for about 2 to 3 minutes.
- 4
Add the chopped sun-dried tomatoes, tomato paste, dried oregano, dried thyme, and chili flakes. Stir and sauté for another minute until combined.
- 5
Add the canned butter beans and all of their liquid. Add the coconut cream, nutritional yeast, and lemon juice, then stir together and bring to a simmer.
- 6
Once simmering, cook for about 5 minutes to reduce some of the liquid and cook the beans.
- 7
Once the sauce has thickened, add the fresh basil and season with salt and pepper to taste.
- 8
Serve warm with a big slice of toasted bread.
FAQ
Nutrition (per serving)
Calories
407
Protein
17g
Fat
18g
Carbs
51g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
