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Prep time
15 minutes
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Cook time
35 minutes
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Serves
4
Author Notes
Looking for a delicious and healthy way to enjoy your butter beans? Look no further than this mouth-watering recipe for butter beans with vegan creamy kale sauce! The creamy kale sauce is the perfect complement to the tender butter beans, and the whole dish comes together in just a few easy steps. Whether you're a vegan looking for a new plant-based dish to try, or just looking for a tasty and nutritious meal, this recipe is sure to please. So why wait? Let's get cooking! —Luana Paiva
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Ingredients
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2
cans of butter beans, drained and rinsed
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2 tablespoons
olive oil
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2
cloves of garlic, minced
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salt and black pepper to taste
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4 cups
kale leaves, stems removed and chopped
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1 cup
almond milk or non-dairy yogurt - depends on how creamy you want.
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1/4 cup
raw soaked cashews, soaked in hot water for 45 minutes - or you can use 1 tbs of cashew butter
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1 tablespoon
nutritional yeast
Directions
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Prepare the Butter Beans:
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.
Add the drained and rinsed butter beans to the skillet. Season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until heated through. Set aside and keep warm.
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Make the Vegan Creamy Kale Sauce:
In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté until golden.
Add the chopped kale leaves to the skillet and sauté until wilted, about 3-5 minutes.
In a blender, combine the sautéed kale, soaked cashews, almond milk, nutritional yeast (if using), salt, and black pepper. Blend until smooth and creamy.
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Assemble the Dish:
Spoon the warm butter beans onto serving plates.
Pour the creamy kale sauce over the butter beans, ensuring each serving is generously coated.
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Optional: add some burrata cheese
Tear the burrata cheese ball into pieces and place them on top of the creamy kale sauce.
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Enjoy:
Serve immediately, and enjoy this delicious and comforting dish of butter beans with vegan creamy kale sauce and burrata!
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