Creamy caramelized onion butter beans (or chickpeas or other white beans) with plant-based sausage. It’s packed with fibre, plant-based protein, creaminess, and without nuts or gluten! The hardest part is being patient while the onions caramelize, then after that, it’s pretty much done! Enjoy with fresh parsley, a squeeze of lemon juice, and maybe even some warm bread. Serves 2 hungry people or 3 smaller portions.
Prep time: 10 minutes
Cook time: 1 h 20 minutes
Servings: 2 -3
Ingredients
- 1 1/2 tbsp olive oil
- 2 onions
- 1/3 cup white wine, to deglaze (optional)
- 6 cloves of garlic
- 2 plant-based sausages (seitan, or beyond meat for gluten-free)
- 2 cans of butter beans (400mL,13.5oz each)
- 1/2 lemon
- 1 heaping tbsp miso paste
- 3 tbsp nutritional yeast
- 1 tsp Dijon mustard
- 1/2-3/4 cup water
- Pinch of salt
- Fresh parsley
Equipment
- Non-stick frying pan
- Blender
- Air fryer, or baking sheet for oven
Instructions
- Thinly slice the onions, then add to a pan on low-medium heat with olive oil. Now, it’ll be a waiting game while they caramelize for 45 mins (minimum), up to 60-75 minutes. Keep an eye on them, stirring frequently and making sure the heat is relatively low (we don’t want anything burning).
- While you’re waiting, drain and rinse the cans of beans. Peel and mince garlic cloves.
- Optionally, you can deglaze the bottom of your pan with some white wine (this will get that brown sticky layer off the bottom of your pan). Once the onion are softened, browned and caramelized, remove them from the pan and set aside in a bowl.
- Add your two sausages to the pan on medium heat (no need to add more oil) and roughly break them up with a wooden spoon. Peel and mince the garlic cloves, and add them to the pan after a few minutes. Stir every couple minutes.
- Add a spoonful of the caramelized onions (no more than 1/4 of them) to your blender, alongside 2/3 cup beans (saving the rest not to be blended), heaping tbsp miso paste, nutritional yeast, Dijon mustard, juice from 1/2 lemon, and water (starting with 1/2 cup, adding more if needed for consistency). Blend until smooth and creamy.
- Add the remaining butter beans to the pan with the sausages, alongside the caramelized onions and blended creamy sauce. Bring to a low simmer for a few minutes to heat everything. Pour in more water if needed to reach the perfect creamy consistency (and if too watery, just let simmer for a few more minutes to thicken). Taste and adjust saltiness, adding a pinch of salt if needed.
- Serve with fresh chopped parsley and a squeeze of lemon juice, and enjoy!
Notes
*Cannellini beans or chickpeas would also be delicious instead of butter beans in this recipe.
