Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, this dish is perfect for busy weeknights.
- Flavorful: The combination of sun-dried tomatoes, garlic, and herbs creates a rich and savory sauce.
- Versatile: Enjoy it as a hearty main course or a flavorful side dish.
- Diet-Friendly: It’s both vegan and gluten-free, accommodating a variety of dietary preferences.
Ingredients
- 2 tablespoons vegan butter
- 1 large shallot, peeled and finely diced
- 4 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, marinated in oil and chopped
- 1 tablespoon tomato paste
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon chili flakes
- 1 can (15 ounces) butter beans, with liquid
- 2 tablespoons coconut cream
- 1 tablespoon nutritional yeast
- ½ tablespoon lemon juice
- 2 tablespoons fresh basil, chopped
- Salt and pepper, to taste
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Prepare the Aromatics: Finely chop the shallot and mince the garlic.
- Sauté the Base: In a large pan, melt the vegan butter over medium heat. Add the shallots and garlic, cooking until softened, about 2-3 minutes.
- Add Sun-Dried Tomatoes and Spices: Stir in the chopped sun-dried tomatoes, tomato paste, oregano, thyme, and chili flakes. Cook for another 2 minutes, allowing the flavors to meld.
- Incorporate the Beans: Pour in the butter beans along with their liquid. This helps create a creamy base for the sauce.
- Create the Sauce: Add the coconut cream, nutritional yeast, and lemon juice. Stir well to combine. Let the mixture simmer for about 5 minutes, allowing the sauce to thicken slightly.
- Finish the Dish: Stir in the chopped basil and season with salt and pepper to taste. Serve warm.
Servings and Timing
- Servings: This recipe yields 2 servings.
- Preparation Time: Approximately 10 minutes.
- Cooking Time: About 20 minutes.
- Total Time: 30 minutes.
Variations
- Bean Alternatives: If butter beans are unavailable, consider using lima beans, chickpeas, or cannellini beans.
- Cream Options: For a non-coconut version, substitute coconut cream with unsweetened plant-based creamer or vegan cream cheese.
- Additional Greens: Incorporate spinach or kale for added nutrition and color.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of vegetable broth or water if the sauce has thickened too much.
FAQs
1. Can I use dried beans instead of canned butter beans?
Yes, you can use dried beans. However, they require soaking and longer cooking times. Ensure they are fully cooked before adding them to the sauce.
2. Is there a substitute for coconut cream?
Yes, you can use unsweetened plant-based creamer or vegan cream cheese as alternatives.
3. Can I make this dish nut-free?
Yes, this recipe is nut-free.
4. How can I make this recipe spicier?
Increase the amount of chili flakes or add fresh chili peppers to suit your heat preference.
5. Can I add other vegetables to this dish?
Certainly! Adding vegetables like spinach, kale, or artichokes can enhance the flavor and nutrition.
6. Is this recipe gluten-free?
Yes, all the ingredients used are gluten-free.
7. Can I use regular butter instead of vegan butter?
Yes, if you’re not following a vegan diet, you can use regular butter.
8. How do I make this dish soy-free?
This recipe is naturally soy-free.
9. Can I freeze this dish?
It’s not recommended to freeze this dish, as the texture of the beans and sauce may change upon thawing.
10. What can I serve with Marry Me Butter Beans?
This dish pairs well with toasted sourdough, rosemary focaccia, or served over rice.
Conclusion
Tuscan “Marry Me” Butter Beans offer a flavorful and satisfying plant-based twist on a classic dish. With a creamy sauce and hearty beans, it’s a meal that will delight both vegetarians and non-vegetarians alike.
Tuscan “Marry Me” Butter Beans
This simple, vegan, and gluten-free dish, Tuscan “Marry Me” Butter Beans, offers a creamy, sun-dried tomato sauce that pairs perfectly with tender butter beans. Ready in just 30 minutes, it’s an easy weeknight dinner that’s rich in flavor and comfort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stove-top
- Cuisine: American, Italian
- Diet: Gluten Free
Ingredients
- 2 tbsp vegan butter
- 1 large shallot, finely diced
- 4 cloves garlic, minced
- ⅓ cup sun-dried tomatoes (marinated in oil), chopped
- 1 tbsp tomato paste
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp chili flakes
- 1 can (15 oz) butter beans (with liquid)
- 2 tbsp coconut cream
- 1 tbsp nutritional yeast
- ½ tbsp lemon juice
- 2 tbsp fresh basil, chopped
Instructions
- Sauté shallots and garlic in melted vegan butter.
- Add sun-dried tomatoes, tomato paste, oregano, thyme, and chili flakes, cooking for another 2 minutes.
- Add butter beans with their liquid, coconut cream, and lemon juice. Stir and simmer for 5 minutes.
- Add fresh basil and season with salt and pepper to taste.
Notes
- Use coconut cream for the creamiest texture.
- Leftovers can be stored in the fridge for 3-4 days or frozen for up to 1 month.
