Creamy Sun-Dried Tomato Butter Beans with Spinach

Name: Creamy Sun-Dried Tomato Butter Beans with Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tsp avocado oil (Optional); 1 cup onion; 2 cups zucchini; 2 garlic cloves; 1 tbsp tomato paste; ½ tsp ground turmeric; 1 tsp dried oregano; ½ tsp dried basil; ½ tsp sweet paprika; 8 oz organic silken tofu; 1 tbsp organic miso; 3 tbsp nutritional yeast; ½ cup vegetable broth; 1 ½ cups butter beans; ½ cup organic sun-dried tomatoes; 1 ½ cups organic spinach; ½ tsp maple syrup (optional); ¼ tsp black pepper (optional); ¼ tsp salt (optional); ¼ tsp crushed red pepper flakes (optional); ½ tbsp lemon juice; 2 tbsp basil

Rosie Mackay MS, CNS, LDN

12 months ago

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

2 tsp avocado oil (Optional)

1 cup oniondiced

2 cups zucchinipeeled and diced, see Chef’s Notes

2 garlic cloves minced

1 tbsp tomato paste

½ tsp ground turmeric

1 tsp dried oregano

½ tsp dried basil

½ tsp sweet paprika

8 oz organic silken tofu

1 tbsp organic misochickpea or mellow white

3 tbsp nutritional yeast+2 Tbsp as desired

½ cup vegetable brothor water

1 ½ cups butter beans

½ cup organic sun-dried tomatoesdried or packed in water and drained, chopped

1 ½ cups organic spinach frozen or fresh, chopped

½ tsp maple syrup (optional)

¼ tsp black pepper (optional)

¼ tsp salt (optional)

¼ tsp crushed red pepper flakes (optional)

½ tbsp lemon juicefreshly squeezed

2 tbsp basilfreshly chopped

Directions

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.

Add the tomato paste and spices and stir until well combined.

Transfer the vegetables to a high-speed blender, add the tofu, miso, nutritional yeast, and vegetable broth, and blend until smooth.

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.

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.

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 Fat 4g6%
Cholesterol 0mg
Sodium 394mg18%
Total Carbohydrate 37g14%
Protein 20g

Calcium 99mg8%
Iron 5.9mg33%
Potassium 1105mg24%
Vitamin D 0mcg0%

* 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.