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.
Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
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
34tbspnutritional yeast
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
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.
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
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
34tbspnutritional yeast
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.
