Cherry Tomato Basil Beans
Butter beans in a jammy cherry tomato and garlic sauce, made creamy with tofu and nutritional yeast and finished with basil.
Source: Minaëlle’s Kitchen ↗
Step by step
Step 1
Peel and mince garlic cloves.
Step 2
To a good non-stick frying pan on medium-low heat, add the olive oil and minced garlic, stirring often.
Step 3
After a few mins, add the cherry tomatoes, stirring often until they’ve blistered.
Step 4
Drain and rinse two cans of butter beans, setting aside 110 g for the sauce.
Step 5
Once the cherry tomatoes have blistered, press them gently with the back of a wooden spoon until they pop.
Step 6
To a blender, add about 1/3 of the cherry tomatoes, 110 g of butter beans, nutritional yeast, soft tofu, salt, lemon juice and water. Blend until smooth and creamy.
Step 7
Add the remaining butter beans to the pan with the cherry tomatoes, then add the sauce from the blender and bring to a simmer.
Step 8
Roughly chop basil leaves, then add them to the pan, saving about 1/4 as a topping.
Step 9
Remove from heat, dish up, top with the remaining chopped basil and enjoy!