Description
A comforting, creamy tomato butter bean dish made with pantry staples and a swirl of cashew cream for a wholesome, hearty vegan meal.
Ingredients
Scale
- 2 cans (15 oz each) butter beans, drained and rinsed
- 1 can (28 oz) whole tomatoes
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- 3/4 cup raw cashews, soaked
- 1/2 to 3/4 cup water (for blending cashew cream)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Set a large skillet over medium heat and warm the olive oil.
- Add diced onion and garlic. Sauté until soft and fragrant, about 5 minutes. Stir in smoked paprika, thyme, and red pepper flakes.
- Pour in the crushed tomatoes. Let the sauce simmer for 10 to 15 minutes, stirring occasionally.
- Stir in the butter beans. Let them soak in the sauce for another 10 minutes.
- Blend soaked cashews with water until completely smooth. Pour into the skillet, stirring gently. Simmer 5 more minutes until thick and creamy.
- Stir in lemon juice. Adjust salt and pepper to taste. Sprinkle with fresh parsley.
- Ladle into bowls or over toast, and serve warm.
Notes
- Use boiling water to soak cashews quickly in 15 minutes if needed.
- Let the sauce reduce for a richer, thicker consistency.
- Add fresh greens like spinach or kale for extra nutrition.
- Drizzle with olive oil or chili oil for added flavor and finish.