Marry Me Butter Beans

Ingredients:

2 Tbsp. butter

1 large shallot peeled & finely diced

4 cloves garlic minced

1/3 cup sun-dried tomatoes marinated in oil & chopped

1 Tbsp. tomato paste

1/4 tsp. dried oregano

1/4 tsp. dried thyme

1/4 tsp. chili flakes

15 oz. canned butter beans 1 can with the liquid added to the pot- do not strain!

2 Tbsp. coconut cream

1 Tbsp. nutritional yeast

1/2 Tbsp. lemon juice

2 Tbsp. chopped fresh basil

salt & pepper to taste

Detailed Steps:

To prep, finely dice the shallots, chop the sun-dried tomatoes, and mince the garlic. I recommend using a garlic press if you have it.

Next, add the vegan butter to a large pot and melt over medium heat.

Once the butter is melted and sizzling, add in the shallots and garlic. Stir together and saute for about 2-3 minutes.

Next, add in the chopped sun-dried tomatoes, tomato paste, dried oregano, dried thyme, and chili flakes. Stir and saute with the shallots and garlic for another minute until combined.

Add the can of butter beans to the pan including the liquid from the can. This makes the beans really creamy, so do not strain them. Then, add in the coconut cream, nutritional yeast, and lemon juice.

Stir together and bring the beans to a simmer. Once simmering, cook for about 5 minutes to reduce some of the liquid and cook the beans.

Once the sauce has thickend, add in the fresh basil and season with salt & pepper to your liking.

Serve while warm with a big slice of toasted bread. Enjoy!