Skip to content
Menu
Marry Me Butter Beans
Main

Marry Me Butter Beans

35 minServes 4Nutri-Score B€€
from @moodyvegan1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • butter beans (drained (2 cans))Pantry500 g
  • onion (large, finely diced)Produce1 piece
  • garlic (cloves, minced)Produce4 pieces
  • tomato puree (about a quarter of a tube)Pantry50 g
  • Italian herbs (1 tbsp)Spices1 g
  • coconut milk (1 can, full fat)Pantry400 ml
  • sun-dried tomatoes (finely sliced)Pantry150 g
  • fresh basil (small handful, chopped)Produce15 g
  • baby spinach (fresh or frozen)Produce100 g
  • vegan parmesan (grated, plus extra to serve)Dairy40 g
  • olive oil (for frying)Pantry15 ml
  • salt (to taste)Spices2 g
  • black pepper (generous amount, to taste)Spices2 g
  • chilli oil (to drizzle)Pantry15 ml
  • sourdough bread (slices, to serve)Bakery4 pieces

per serving

Nutrition

389kcal

Carbs
33 g
Proteins
11 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stovetop

step by step

Method

  1. Soften the onion

    • Finely chop the onion.
    • Fry it in olive oil over medium heat until soft.
    Step 1

  2. Add garlic and tomato puree

    • Add the minced garlic and fry for another 2-3 minutes.
    • Stir in the tomato puree and cook until it darkens slightly in colour.
    • Season with a generous amount of black pepper and a pinch of salt.
    Step 2

  3. Simmer the sauce

    • Stir in the full can of coconut milk.
    • Add the sliced sun-dried tomatoes and the Italian herbs.
    • Leave to simmer until the sauce has reduced.
    Step 3

  4. Wilt the greens

    • Stir in the chopped basil and the baby spinach.
    • Stir in the vegan parmesan and taste to check if it needs more salt or pepper.
    Step 4

  5. Rest and serve

    • Turn off the heat and let the pan stand before plating up.
    • Sprinkle over more cheese and drizzle with chilli oil.
    • Serve with your favourite sourdough.
    Step 5
Get Mezze