Vegan Butter Beans (with Tomato and Pesto)
A simple vegan butter bean recipe made with fresh cherry tomatoes and vegan pesto or fresh basil.
Equipment
- frying pan
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 2 cups cherry tomatoes halved
- ½ teaspoon salt
- ¼ cup vegan pesto or fresh chopped basil
- 2 cups butter beans drained and rinsed (2 cans)
Instructions
- Warm 4 cloves of minced garlic in 3 tablespoon of olive oil in a large skillet while you are washing and slicing cherry tomatoes.
- Add 2 cups of halved cherry tomatoes, sprinkle with ½ teaspoon of salt, and turn up the heat to medium-low.
- Drain and rinse 2 cans of butter beans. Then add them to the tomatoes once they have started to wrinkle and release their juices.
- Simmer the butter beans and tomatoes for 1-2 more minutes until the tomatoes break down, but don't get totally mushy.
- Drizzle with vegan pesto or chopped fresh basil leaves.
- Serve with crusty bread or toast.
Notes
Use fresh in-season cherry tomatoes when possible. The sweeter the tomatoes, the better your butter bean sauce will taste. If your tomatoes are out of season, you may want to sprinkle them with a little sugar to bring out the flavor. Only saute the tomato slices until they start to wrinkle so they don't get too mushy.
Nutrition
Serving: 1.5cupsCalories: 338kcalCarbohydrates: 24gProtein: 8gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 302mgPotassium: 652mgFiber: 7gSugar: 5gVitamin A: 365IUVitamin C: 18mgCalcium: 30mgIron: 3mg
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