Description
This creamy sun dried tomato butter beans recipe combines blended cashews, sun dried tomatoes, fresh basil, and spices to create a rich and flavorful sauce that perfectly coats tender butter beans and spinach. Ready in just 20 minutes, this dish is a satisfying vegan main or side that pairs wonderfully with crusty bread or grains like rice and quinoa.
Ingredients
Scale
Sauce
- 3/4 cup raw cashews
- 2 cloves garlic
- 1/4 cup sun dried tomatoes plus more if desired
- 7-8 fresh basil leaves
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 1/2 cups water plus more as needed
Main
- 2 (15-ounce) cans butter beans, drained and rinsed
- 2 cups baby spinach, sliced
- Crusty bread for serving (optional)
Instructions
- Soak the cashews: Bring 2-3 cups of water to a boil and pour it over the raw cashews. Let them soak for 5 minutes up to an hour to soften.
- Blend the sauce: Drain the soaked cashews and combine them in a high-powered blender with garlic, sun dried tomatoes, basil leaves, lemon juice, dried oregano, red pepper flakes, salt, and 1 1/2 cups of water. Blend until you have a creamy, smooth sauce.
- Cook sauce and beans: Pour the blended sauce into a large skillet over medium heat. Add the drained butter beans and simmer for 10 minutes, stirring frequently. Add extra water as needed to reach desired sauce consistency.
- Stir in spinach and finish: Add the sliced baby spinach and additional sun dried tomatoes if desired. Cook until the spinach wilts and turns bright green. Remove from heat, taste, and adjust seasoning with salt or black pepper as needed. Serve warm, optionally with crusty bread.
Notes
- You can substitute raw sunflower seeds or slivered almonds for the cashews, or use canned full-fat coconut milk instead of water to adjust creaminess.
- Butter beans can be swapped with other white beans such as great northern beans, navy beans, or chickpeas.
- This dish pairs well with crusty bread, rice, quinoa, or other grains for a more substantial meal.
- Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
