Tuscan Butter Beans
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Ingredients
- 1 tbsp/15ml olive oil
- 1 medium/150g yellow onion sliced in quarter circles
- 5 cloves/25g garlic minced
- ½ cup/50g sliced sun-dried tomatoes
- 2 tbsp/30g tomato paste
- 2 tsp/2g dried oregano
- 1 tsp/2g ground cumin
- 1 tsp/2g sweet paprika
- ½ tsp/1g crushed red pepper flakes
- 2 cups/400g cooked butter beans/jumbo lima beans drained
- 1 2/3 cup/400ml coconut milk
- 4 cups/120g fresh spinach or 4oz/120g frozen spinach, defrosted
- ½ tsp/3g salt
- 1 tbsp/5g nutritional yeast
- 1 tbsp/15ml lemon juice
- To serve: pita crusty bread, polenta, or pasta
Method
- Slice the onion into thin quarter circles. Mince the garlic.
- Heat 1 tsp/5ml oil on medium in a pan. Add onion and garlic. Cook, stirring regularly, for 7-10 minutes until caramelized.
- Add sun-dried tomatoes, tomato paste, oregano, cumin, paprika, and red pepper flakes. Stir to coat everything.
- Stir in coconut milk, butter beans, and salt.
- Cook for 10 minutes, stirring regularly until the beans are heated through and all the flavors are well blended.
- Stir in the nutritional yeast and lemon juice.
- Add the spinach and cook for 2-3 minutes until the spinach is wilted.
- Serve immediately scooped up with pita or crusty bread or served over polenta or pasta.
- Best the same day.
Notes
Recipe is gluten free but demonstrated as served with pita. Can be served gluten free over polenta, gluten free pita, or gluten free naan bread.
Sun-dried Tomatoes in oil: This recipe is made with dry packed sun-dried tomatoes. If using sun-dried tomatoes in oil, drain well. The oil from the tomatoes can be used in place of the olive oil.
Fresh or frozen spinach: To use frozen spinach, defrost and drain before adding.