Creamy Lemon Garlic Butter Beans
By Megan Horowitch
Images
Serves
4 servings
Ingredients
3 Tablespoons vegan butter
2 small shallots, finely diced
4 cloves garlic, minced
30 ounces canned butter beans (2 cans with the liquid added- do not strain)
¼ cup vegan cream cheese
2 Tablespoons lemon juice
½ Tablespoon lemon zest (zest of 1 lemon)
3 cups spinach
salt & pepper to taste
Procedure
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutesTo prep, finely dice the shallots and mince the garlic
Add the vegan butter to a large pot and melt over medium heat
Once the butter is melted and sizzling, add in the shallots and garlic. Stir together and saute for about 3 minutes.
Add the two cans of butter beans including the liquid from the cans. This makes the beans really creamy, so do not strain them. Stir together and bring the beans to a simmer. Once simmering, cook for about 5 minutes to reduce some of the liquid and cook the beans.
Next, add the vegan cream cheese, lemon juice, and lemon zest to the pot. Stir until mixed. Then, bring the pot of beans back to a simmer. Cook for an additional 2 minutes.
Turn off the heat and add in the spinach. Stir together until the spinach has wilted. Then, season with salt & pepper to your liking and remove from the heat.
Serve while warm with a big slice of toasted bread. Enjoy!
Creamy Lemon Garlic Butter Beans
By Megan Horowitch
Serves
4 servings
Ingredients
3 Tablespoons vegan butter
2 small shallots, finely diced
4 cloves garlic, minced
30 ounces canned butter beans (2 cans with the liquid added- do not strain)
¼ cup vegan cream cheese
2 Tablespoons lemon juice
½ Tablespoon lemon zest (zest of 1 lemon)
3 cups spinach
salt & pepper to taste
Procedure
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutesTo prep, finely dice the shallots and mince the garlic
Add the vegan butter to a large pot and melt over medium heat
Once the butter is melted and sizzling, add in the shallots and garlic. Stir together and saute for about 3 minutes.
Add the two cans of butter beans including the liquid from the cans. This makes the beans really creamy, so do not strain them. Stir together and bring the beans to a simmer. Once simmering, cook for about 5 minutes to reduce some of the liquid and cook the beans.
Next, add the vegan cream cheese, lemon juice, and lemon zest to the pot. Stir until mixed. Then, bring the pot of beans back to a simmer. Cook for an additional 2 minutes.
Turn off the heat and add in the spinach. Stir together until the spinach has wilted. Then, season with salt & pepper to your liking and remove from the heat.
Serve while warm with a big slice of toasted bread. Enjoy!