Description
Marry Me Butter Beans is a rich and creamy vegan and gluten-free dish featuring sun-dried tomatoes, coconut cream, and fresh herbs. This easy one-pot recipe comes together quickly for a satisfying vegetarian lunch or dinner with an Italian-American flair, perfect for a cozy, flavorful meal served alongside toasted bread.
Ingredients
Vegetables & Aromatics
- 1 large shallot, peeled and finely diced
- 4 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, marinated in oil and chopped
- 2 tablespoons chopped fresh basil
Pantry & Canned Goods
- 15 ounces canned butter beans (including the liquid)
- 1 tablespoon tomato paste
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon chili flakes
- 1 tablespoon nutritional yeast
- ½ tablespoon lemon juice
Fats & Dairy Alternatives
- 2 tablespoons vegan butter
- 2 tablespoons coconut cream
Seasonings
- Salt and pepper, to taste
Instructions
- Prep the Aromatics: Finely dice the shallots, chop the sun-dried tomatoes, and mince the garlic. Using a garlic press is recommended for easy mincing.
- Melt the Vegan Butter: Heat 2 tablespoons of vegan butter in a large pot over medium heat until melted and sizzling.
- Sauté Shallots and Garlic: Add the diced shallots and minced garlic to the pot. Stir and cook for 2-3 minutes until fragrant and softened.
- Add Sun-Dried Tomatoes and Spices: Stir in the chopped sun-dried tomatoes, tomato paste, dried oregano, dried thyme, and chili flakes. Sauté together with the shallots and garlic for about 1 minute to combine flavors.
- Add Butter Beans and Creamy Ingredients: Pour in the entire can of butter beans along with the liquid (do not strain). Add the coconut cream, nutritional yeast, and lemon juice, stirring well to combine.
- Simmer the Beans: Bring the mixture to a simmer. Let it cook gently for about 5 minutes to thicken the sauce and blend the flavors.
- Finish with Basil and Seasoning: Stir in the fresh chopped basil, then season with salt and pepper to taste.
- Serve Warm: Serve the butter beans warm, ideally with a large slice of toasted bread on the side. Enjoy your creamy vegan meal!
Notes
- Do not strain the canned butter beans; the liquid helps make the dish creamy.
- Use vegan butter and coconut cream to keep the recipe vegan.
- Adjust the chili flakes according to your desired spice level.
- Serve with toasted bread for a complete and satisfying meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegetarian Lunch + Dinner, Vegetarian Sides
- Method: Stovetop
- Cuisine: American, Italian
