Description

Creamy butter beans are saucy, rich, and bursting with flavor from sun-dried tomatoes and hearty kale. It’s one-pot, packed with protein, and ready in less than 30 minutes.

Ingredients

Units Scale

1 tablespoon oil from sun-dried tomatoes (or olive oil)
1/2 medium onion
4 garlic cloves
1/2 cup chopped oil-packed sun-dried tomatoes
1/4 cup tomato paste
1/2 teaspoon freshly ground black pepper
2 teaspoons Italian seasoning
2 1/2 cups vegetable broth
1 cup full-fat coconut milk
1 bunch kale, de-stemmed and torn into pieces
2 14–ounce cans butter beans, drained and rinsed
Salt, to taste
Squeeze of lemon
Optional: Grated vegan parmesan

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Instructions

Cook the onion: In a skillet on medium high heat, add the olive oil from the sun-dried tomato jar. Once shimmering, add the onion and cook for 2-3 minutes.
Cook the aromatics: Add the garlic, sun-dried tomatoes, tomato paste, black pepper, and Italian seasoning. Cook for 1 minute.
Add liquid and kale: Add the vegetable broth and coconut milk. Stir to combine. Add the kale, cover and cook for 5 minutes or until it wilts.
Add the beans and simmer: Add the butter beans and simmer everything for 15 minutes. Taste and season with salt.
Serve: Finish with a squeeze of lemon and grated vegan parmesan. Serve with Italian bread.

Notes

Instead of Italian seasoning, use a combination of dried oregano, basil, rosemary, and/or thyme (only up to 1/2 teaspoon of rosemary or thyme).

For a thicker sauce, use the liquid from the bean cans (don’t drain and rinse) and 1/2 cup less broth.

Sun-dried tomatoes packed in oil often have salt, so taste before you season.