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Creamy Marry Me Butter Beans

A delightful vegan dish combining butter beans with a rich, creamy sauce made from sun-dried tomatoes, fresh herbs, and spices, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons vegan butter
  • 1 large shallot, peeled and finely diced
  • 4 cloves garlic, minced
  • ⅓ cup oil-marinated sun-dried tomatoes, chopped
  • 1 tablespoon tomato paste
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon chili flakes
  • 2 tablespoons fresh basil, chopped
  • to taste Salt and pepper
  • 15 ounces canned butter beans with liquid (do not drain)
  • 2 tablespoons coconut cream
  • 1 tablespoon nutritional yeast
  • ½ tablespoon lemon juice

Method
 

Preparation
  1. Finely dice the shallots, chop the sun-dried tomatoes, and mince the garlic.
Cooking
  1. In a large pot, melt the vegan butter over medium heat.
  2. Add the diced shallots and minced garlic, sauté for 2-3 minutes until soft and fragrant.
  3. Add the chopped sun-dried tomatoes, tomato paste, dried oregano, dried thyme, and chili flakes, sauté for another minute.
  4. Stir in the canned butter beans with their liquid, coconut cream, nutritional yeast, and lemon juice, bring to a simmer.
  5. Cook for about 5 minutes, or until the sauce thickens slightly.
  6. Stir in the fresh basil and season to taste with salt and pepper.
  7. Serve hot, ideally with toasted bread.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in a freezer-safe container for 2-3 months. To serve, use toasted bread for dipping or pair with rice or pasta.