Creamy Butter Beans

Recipes

Adapted to be vegan. It’s tasty, healthy and quick. You can use a can of butter beans instead of a jar and it works just as well. The original calls for cream cheese but I found that makes it unpleasantly thick. I prefer the lighter version without. I also added onion, wine and broth.

Source: https://www.bytheforkful.com/creamy-butter-beans/

Yield: 2 portions

Ingredients

• 570 g butter beans jarred, or a 540 ml can, keep the liquid, do not rinse.
• half an onion, or a couple of shallots, sliced thin
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 0.5 cups dry white wine (optional)
• 10 cherry tomatoes halved
• 1 teaspoon dried basil
• 1 teaspoon vegetable broth concentrate
• juice of half a lemon
• 0.25 teaspoon salt
• 0.5 teaspoon black pepper
• 30 g spinach, chopped

Instructions

• Heat the oil in a saucepan, add your onions or shallots, fry for around 5 minutes.
• Add your minced garlic and saute for 30 seconds until fragrant.
• Add your wine if using, let it mostly boil off.
• Add the butter beans and their stock to the pan, along with the broth concentrate, tomatoes, dried basil, salt, and pepper.
• Let everything come to a boil, then turn down the heat and simmer for 10 - 15 minutes until the sauce has thickened and the tomatoes have softened. Use the back of your spoon to gently crush the tomatoes.
• Add the chopped spinach, and stir it into the beans. Squeeze over the lemon juice.