High-Protein Marry Me Butter Beans

Note: For my Canadian friends - Butter Beans seems to be a US based term - here look for Large White Lima Beans OR Cannellini Beans aka White Kidney Beans. 

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, finely minced
1 cup vegetable broth
1 15 oz block silken tofu
1/4 cup nutritional yeast can also swap for parmesan cheese if not vegan
1 teaspoon chili flakes
1/4 teaspoon oregano
1/4 teaspoon thyme
1/3 cup sun-dried tomatoes, chopped
2 cans butter beans or other white beans drained and, rinsed 
1 tablespoon fresh herbs for serving, chopped

Note: I found that the original recipe needed something with more umami so I added tomato powder, you could add tomato paste. I also found that mine was way more liquid based than the original recipe pictures - I think I could have either cooked it down longer or used less tofu. 

Note: I ate this during the Soft Minced Phase - but this could have been easily pureed once all cooked for the puree stage.  Also my sundried tomatoes had been packed in Oil so I took them out and squeezed them in paper towel about3 or 4 times to get the oil off - you can buy the ones that are not in oil but they aren't as soft so right now I went with the ones in Oil and I skipped the butter. 

Directions 

1. In a blender, combine HALF a can of the beans (about ⅔ cup), the silken tofu, nutritional yeast, and the broth. Blend until creamy and no chunks remain.

2. Heat a large nonstick skillet over medium heat and add in the olive oil. Once oil is hot, add in the garlic and saute for 2 minutes or until it’s fragrant. Add the tofu mixture and stir to combine.

3. Adjust the heat to medium-low, and add the butter beans to the skillet. Allow the sauce to come to a low simmer for about 3 minutes, then add in the butter, chili flakes, thyme, and oregano.

4. Add the butter and sun-dried tomatoes and season to taste with salt and pepper and let the sauce simmer and thicken for a few more minutes. Serve as is or with crusty bread. Garnish with a sprinkle of fresh herbs such as basil or parsley. ENJOY!

Original Recipe Source