Creamy-Sundried-Tomato-Beans-2-min.jpg

"Marry Me" Butter Beans

  • Super simple
  • 0:30 m
  • 12 ingredients

In need of a comforting weekend dinner? Our 'Marry Me' Butter Beans are here to steal the show and maybe some hearts! We've taken this viral recipe to new heights by giving it a plant-based makeover. Comforting and hearty - serve it up with a slice of crusty bread for the ultimate Sunday night meal! 

Serves: 4

Ingredients

For the Base

  • 1 onion
  • 4 cloves of garlic
  • 2 tbsp sundried tomato oil (from the jar)
  • 5 sundried tomatoes
  • 100g plant-based cream
  • 150ml plant-based milk
  • 2 tbsp tomato paste
  • 1 tbsp dried thyme
  • 1 tsp chilli flakes
  • 2 x 400 tins of butter beans
  • 250g spinach
  • Salt & pepper

To Serve

  • crusty bread

Before you start

Frying pan with high sides  | High speed blender

Step 1

Prepare the vegetables

  • Peel and dice the onion
  • Peel and mince the garlic

Ingredients

  • 1 onion
  • 4 cloves of garlic

Step 2

Prepare the base

  • In a large frying pan over medium heat, heat 2 tbsp sundried tomato oil. Once warm, add the onions a big pinch of salt and cook for 8-10 minutes until soft

Ingredients

  • 2 tbsp sundried tomato oil (from the jar)
  • Salt & pepper

Step 3

Whilst the vegetables are cooking

  • Combine the sundried tomatoes, cream and plant-based milk in a high speed blender and blitz until smooth and creamy

Ingredients

  • 5 sundried tomatoes
  • 100g plant-based cream
  • 150ml plant-based milk

Step 4

Return to the base

  • Add the minced garlic and tomato paste and cook for 1 minute before adding the dried thyme and chilli flakes. Saute until this mix is fragrant, about 2 minutes. Pour in the sun dried tomato cream and butter beans (and their liquid if using organic). Bring to the boil then simmer for 10 minutes

Ingredients

  • 2 tbsp tomato paste
  • 1 tbsp dried thyme
  • 1 tsp chilli flakes
  • 2 x 400 tins of butter beans

Step 5

Finish and serve

  • Stir the spinach into the pan and allow to wilt in the heat of the stew
  • Taste and season with salt and pepper
  • Serve immediately with a big green salad
  • Leftovers will keep in the fridge for up to 3 days

Ingredients

  • 250g spinach
  • crusty bread