Description

Fall in love with these Marry Me Butter Beans! A creamy vegan dish with butter beans simmered in a rich tomato and herb sauce, perfect for pairing with toasted bread.

Ingredients

Scale

2 tablespoons vegan butter
1 large shallot, peeled and finely diced
4 cloves garlic, minced
1/3 cup sun-dried tomatoes, marinated in oil and chopped
1 tablespoon tomato paste
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon chili flakes
15 ounces canned butter beans (1 can, with liquid)
2 tablespoons coconut cream
1 tablespoon nutritional yeast
1/2 tablespoon lemon juice
2 tablespoons fresh basil, chopped
Salt and pepper, to taste

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Instructions

1. Prepare Ingredients

Dice the shallots, chop the sun-dried tomatoes, and mince the garlic.

2. Sauté Aromatics

In a large pot, melt the vegan butter over medium heat.
Add the diced shallots and minced garlic, sautéing for 2-3 minutes until fragrant.

3. Add Seasonings and Tomatoes

Stir in the sun-dried tomatoes, tomato paste, oregano, thyme, and chili flakes. Sauté for another 1 minute to combine flavors.

4. Add Butter Beans and Sauce Ingredients

Add the entire can of butter beans, including the liquid, to the pot.
Stir in the coconut cream, nutritional yeast, and lemon juice.

5. Simmer and Thicken

Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.

6. Add Fresh Basil and Season

Stir in the chopped basil and season with salt and pepper to taste.

7. Serve and Enjoy

Serve the butter beans warm with toasted bread on the side.

Notes

For extra richness, add a drizzle of olive oil before serving.
This dish pairs beautifully with crusty sourdough bread or over rice for a heartier meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.