Creamy Sundried Tomato Butter Beans

These creamy sundried tomato butter beans are a coconutty bean dish that will help you incorporate more beans into your diet this year! The coconut milk gives it a rich creaminess, along with sundried tomatoes, spinach and cilantro. It comes together in 30 minutes and is best enjoyed with orzo, toasted bread, or my homemade naan (check out the recipe here!).

Prep time: 5 minutes

Cook time: 25-30 minutes

Servings: 2

Ingredients

• 1 tsp olive oil (see notes for oil-free)
• 1 onion
• 3-4 cloves of garlic
• 2 cans of butter beans (400mL each)
• 1 can of light coconut milk (400mL)
• 3 tbsp tomato paste
• 1 tbsp nutritional yeast
• 1 tsp Italian spice blend
• 1/2 tsp salt
• 3/4 cup sliced sundried tomatoes
• 1-2 cups chopped spinach
• 1/2 cup chopped cilantro
• Orzo or bread to serve

Equipment

• Frying pan or pot

Instructions

1. If making orzo or another grain, boil water and cook according to package directions.
2. Dice an onion and peel and mince garlic cloves.
3. To a frying pan or pot on medium heat, add the olive oil, diced onion and stir often, until translucent.
4. After a few minutes, add the minced garlic, then stir well.
5. Drain and rinse two cans of butter beans and add to the pan, along with coconut milk, tomato paste, nutritional yeast, Italian spice blend and salt. Give it a good stir until well combined and bring to a simmer.
6. Simmer for 15-20 mins, stirring every few minutes, until the coconut milk has simmered down to be thick and creamy. If the coconut milk simmers down too much, add a few tbsp of water to loosen.
7. Add sliced sundried tomatoes, chopped spinach and cilantro and stir again.
8. After a couple of minutes, remove from heat. Serve with your orzo, toasted bread or homemade naan and enjoy!

Notes

*For an oil-free version, omit olive oil and use a bit of water or vegetable stock in a good non-stick pan to fry the onions.

*I love serving this with a batch of homemade naan – check out the recipe here!