Sour Butter Beans
Submitted by thefultons
Creamy blended butter beans meet tangy soy yogurt and fresh vegetables in this hearty vegan stew. Ready in 40 minutes, loaded with broccoli, zucchini, tomatoes, and corn.
YIELD
2 servingsPREP
15 minCOOK
25 minREADY
40 minThink of this as a vegan comfort bowl with a citrusy kick.
Butter beans get blended with soy yogurt, stock, and a squeeze of lemon to create a silky, tangy sauce that coats every vegetable. Broccoli, zucchini, tomatoes, and sweet corn bring color and crunch, while garlic and green chili add warmth underneath it all.
Serve it on its own for a lighter meal or ladle it over macaroni for something more filling.
Pro Tips
- Use the broccoli stalks in the sauce and save the florets to stir in at the end for a bit of texture contrast.
- Blend the bean mixture until completely smooth. Any lumps will show up in the finished dish.
- A spoonful of tomato puree at the end fixes the color and deepens the tomato flavor without adding acidity.
Ingredients
Directions
Fry the onion, garlic and chilli in a little water or olive oil.
Add the base and stalks of the broccoli (everything except the flowerets), and the courgettes.
When all this has softened sufficiently add the tomatoes and the herbs.
Leave to simmer (covered) for fifteen minutes.
While that is underway combine the beans, stock, soya milk, yoghurt, lemon juice, salt and pepper in a liquidiser until a smooth mixture is obtained.
After the fifteen minutes are up add the bean mixture and simmer uncovered for a further five minutes.
Add the corn and then enough tomato purée to take away the anaemic look.
Serve on its own or with a macaroni style pasta.
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