Description
A creamy and garlicky tomato and spinach butter beans dish that combines rich cashew cream, sun-dried tomatoes, and fresh spinach for a comforting, flavorful, and nutritious meal. Perfect for a quick, plant-based dinner with a luscious sauce and vibrant greens.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 8 garlic cloves, minced
- 8 sun-dried tomatoes, chopped
- 1/2 cup cashew cream
- 3/4 cup filtered water or vegetable broth
- 2 heaping tbsp tomato paste
- 1 tbsp fresh or dried parsley
- 1 tsp sea salt, or to taste
- Fresh black pepper, to taste
- 3 tbsp lemon juice
- 1 16-ounce can butter beans, rinsed
- 3 cups fresh spinach
Optional Garnish
- More cashew cream
- Red pepper flakes
- Chopped basil
- Olive oil
Instructions
- Prep the ingredients: Prepare the cashew cream ahead of time. Mince the garlic cloves, chop the sun-dried tomatoes, and rinse the butter beans thoroughly to remove any canned residue.
- Heat the aromatics: Place a large skillet or saucepan over medium heat and warm the olive oil. Add the minced garlic and chopped sun-dried tomatoes, cooking until the garlic turns lightly browned and fragrant, about 1-2 minutes.
- Stir in the sauce base: Lower the heat to medium-low. Add cashew cream, filtered water (or vegetable broth), tomato paste, parsley, sea salt, black pepper, and lemon juice. Stir continuously until the tomato paste is fully incorporated with the cashew cream, creating a smooth, creamy tomato sauce.
- Add the butter beans: Incorporate the rinsed butter beans into the sauce and stir well to coat all the beans evenly in the creamy tomato mixture.
- Simmer the beans: Cover the pan with a lid and reduce the heat to a gentle simmer. Let the beans cook in the sauce for 5 minutes to meld the flavors and warm through.
- Add fresh spinach: Stir in the fresh spinach, allowing it to wilt and blend into the creamy sauce. Spinach will reduce in volume as it cooks.
- Final simmer: Cover the pan again and simmer for another 2-3 minutes until the spinach is fully wilted and tender. If the sauce thickens too much, add more water or broth and adjust salt to taste.
- Serve: Serve the creamy garlicky tomato and spinach butter beans warm. Garnish with chopped basil, a drizzle of extra cashew cream or olive oil, and a sprinkle of red pepper flakes for added flavor and heat, if desired. Store leftovers in an airtight container in the fridge for up to five days.
Notes
- Use fresh or dried parsley based on availability; fresh parsley will add more vibrant flavor.
- Cashew cream can be made by soaking cashews and blending them with water for a smooth, dairy-free cream alternative.
- For a thinner sauce, add more vegetable broth or water during cooking as needed.
- This dish can be served over rice, quinoa, or with crusty bread to make a complete meal.
- Adjust lemon juice and seasoning to taste to balance creaminess and acidity.
- Store leftovers properly in the fridge for up to 5 days to enjoy later.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
