This Creamy Sun-Dried Tomato Butter Beans with Spinach recipe is a high-protein, low-fat culinary delight. It combines the hearty texture of butter beans with the rich flavors of sun-dried tomatoes and Italian spices. These are enveloped in a silky sauce made from silken tofu, zucchini, miso, and nutritional yeast. This dish tastes indulgent, yet it’s a perfect nutrient-packed meal that is comforting and satisfying.
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Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
2tspavocado oil (Optional)
1cuponiondiced
2cupszucchinipeeled and diced, see Chef’s Notes
2garlic cloves minced
1tbsptomato paste
½tspground turmeric
1tspdried oregano
½tspdried basil
½tspsweet paprika
8ozorganic silken tofu
1tbsporganic misochickpea or mellow white
3tbspnutritional yeast+2 Tbsp as desired
½cupvegetable brothor water
1 ½cupsbutter beans
½cuporganic sun-dried tomatoesdried or packed in water and drained, chopped
1 ½cupsorganic spinach frozen or fresh, chopped
½tspmaple syrup (optional)
¼tspblack pepper (optional)
¼tspsalt (optional)
¼tspcrushed red pepper flakes (optional)
½tbsplemon juicefreshly squeezed
2tbspbasilfreshly chopped
Directions
1
Sauté the veggies by heating a large stovetop pot on medium-high heat. Add the avocado oil, onion, zucchini, and garlic, and sauté for 5–6 minutes or until soft. Add 1–2 tablespoons of water or vegetable broth to deglaze the pan as needed.
2
Add the tomato paste and spices and stir until well combined.
3
Transfer the vegetables to a high-speed blender, add the tofu, miso, nutritional yeast, and vegetable broth, and blend until smooth.
4
Return the sauce to the pan. Add in the butter beans, sun-dried tomatoes, spinach, and maple syrup, black pepper, and salt, if using. Stir to combine and warm through until the spinach is tender.
5
Remove from the heat and stir in the optional crushed red pepper flakes, lemon juice, and basil. Taste for seasoning and adjust to your liking.
6
Serve with your favorite crusty whole grain bread, cooked whole grains, or whole grain pasta.
Chef’s Notes
Substitutions Substitute tofu with ½ cup soaked cashews.
Additional Notes If you prefer to keep the zucchini skin intact for additional fiber, note that the skin will turn the sauce a muted brown color.
Companion Recipes Enjoy with a slice of Three-Seed Fermented Buckwheat Bread.
Enjoy with Lemony Herbed Millet.
Serve with Crispy Polenta Bites.
Storage Store in an airtight container in the refrigerator for up to 5 days
Nutrition Facts
4 servings
Serving size
326g (1 1/3 cup)
Amount per serving
Calories249
% Daily Value *
Total Fat4g6%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol0mg
Sodium394mg18%
Total Carbohydrate37g14%
Dietary Fiber 11g40%
Total Sugars 13g
Includes 0.6g Added Sugars2%
Protein20g
Calcium99mg8%
Iron5.9mg33%
Potassium1105mg24%
Vitamin D0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2tspavocado oil (Optional)
1cuponiondiced
2cupszucchinipeeled and diced, see Chef’s Notes
2garlic cloves minced
1tbsptomato paste
½tspground turmeric
1tspdried oregano
½tspdried basil
½tspsweet paprika
8ozorganic silken tofu
1tbsporganic misochickpea or mellow white
3tbspnutritional yeast+2 Tbsp as desired
½cupvegetable brothor water
1 ½cupsbutter beans
½cuporganic sun-dried tomatoesdried or packed in water and drained, chopped
1 ½cupsorganic spinach frozen or fresh, chopped
½tspmaple syrup (optional)
¼tspblack pepper (optional)
¼tspsalt (optional)
¼tspcrushed red pepper flakes (optional)
½tbsplemon juicefreshly squeezed
2tbspbasilfreshly chopped
Directions
1
Sauté the veggies by heating a large stovetop pot on medium-high heat. Add the avocado oil, onion, zucchini, and garlic, and sauté for 5–6 minutes or until soft. Add 1–2 tablespoons of water or vegetable broth to deglaze the pan as needed.
2
Add the tomato paste and spices and stir until well combined.
3
Transfer the vegetables to a high-speed blender, add the tofu, miso, nutritional yeast, and vegetable broth, and blend until smooth.
4
Return the sauce to the pan. Add in the butter beans, sun-dried tomatoes, spinach, and maple syrup, black pepper, and salt, if using. Stir to combine and warm through until the spinach is tender.
5
Remove from the heat and stir in the optional crushed red pepper flakes, lemon juice, and basil. Taste for seasoning and adjust to your liking.
6
Serve with your favorite crusty whole grain bread, cooked whole grains, or whole grain pasta.
Hello KB–thank you for flagging that recipe mistake! It is supposed to read 3 TO 4 TBSP Nutritional Yeast. We will make the correction on the site. –Ina, Food Revolution Network Team
1) ingredient listing “34 tbsp nutritional yeast” is undoubtedly an error! should it be 3/4 tbsp?
2) Has anyone tried this without blending onion and zucchini and instead leaving them in cut pieces?
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Hello KB–thank you for flagging that recipe mistake! It is supposed to read 3 TO 4 TBSP Nutritional Yeast. We will make the correction on the site. –Ina, Food Revolution Network Team
1) ingredient listing “34 tbsp nutritional yeast” is undoubtedly an error! should it be 3/4 tbsp?
2) Has anyone tried this without blending onion and zucchini and instead leaving them in cut pieces?