Creamy Butter Beans

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Digging a slice of bread in Creamy Butter Beans.

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www.theconsciousplantkitchen.com

This easy Creamy Butter Beans Recipe with roasted tomatoes is rich, nourishing, and the easiest 40-minute dinner packed with proteins.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/creamy-butter-beans/ or scan the QR code here ➡️

Prep Time20

Cook Time30

Total Time50

Servings: Servings

Calories: 667.1kcal

Author: Carine Claudepierre

Ingredients

2 cans Butter Beans (15 oz each) drained
6 Roma Tomatoes 560g/20oz (note 1)
3 Garlic Cloves
½ cup Roasted Almonds soaked, drained (note 2)
⅓ cup Olive Oil
1 teaspoon Italian Herbs
1 teaspoon Sugar
⅓ cup Vegetable Broth
2-3 handful Spinach
1 pinch Salt & Pepper adjust to taste
2 tablespoons Tomato Paste

Garlic Sourdough Slices

3-4 slices Sourdough Bread
3-4 tablespoons Olive Oil
1 Garlic Clove peeled

US Customary - Metric

Instructions

Preheat the oven to 400 °F (200 °C). In a baking dish, add the whole Roma tomatoes, peeled garlic cloves, Italian herbs, salt, and olive oil. Toss to coat the tomatoes with the oil.
Bake for 30 minutes until the tomatoes burst out.
Meanwhile, pour boiled water over the almonds and soak them for 30 minutes while the tomatoes are cooking.
Ten minutes before the tomatoes are cooked, place the sourdough bread slices on top of a large baking sheet, drizzle olive oil on both sides, and pop it in the oven on the rack just under the tomatoes. Bake for 10 minutes until crispy.
Remove the bread from the oven and grate the garlic clove on both sides of the toasted bread slices to add a garlic flavor. Set aside.
Remove the tomatoes from the oven, let them cool for 10 minutes, then add them to a high-speed blender, including the oil left in the pan, vegetable broth, sugar, and drained almonds.
Blend on high speed until a thick, creamy sauce forms.
Pour the sauce in a large saucepan, fold the butter beans and tomato paste, bring the pan over medium-high heat. Bring to a simmer, cook, and stir in 2-3 handful of baby spinach leaves.
Stir and cook over medium heat until the spinach is wilted and the sauce is warm and thick.
Taste and adjust salt, pepper or chili flakes for a boost of spiciness.

Notes

Note 1: Roma tomatoes are firm and contain less juicy content, which creates an ultra-creamy sauce. Another option is to use cherry tomatoes but avoid large juicy tomatoes that won't turn the sauce as creamy.

Note 2: Raw cashews soaked and drained work as well. The nuts make the sauce rich and creamy without adding cream.

Nutrition