Spring Butter Beans
Discover a protein-packed plant-based delight: spring butter beans with creamy cashew sauce, asparagus, and garlic. A delicious taste of spring!
Ingredients
- 2 T olive oil
- 3 cloves garlic minced
- 1/2 bunch asparagus chopped 1 inch size
- 6 cherry tomatoes halved
- 1/4 cup white wine
- 1/2 cup cashew cream
- 1/4 cup water
- 1 lemon half of it sliced, half of it juiced
- 1/2 tsp Italian seasoning
- 1 handful baby spinach
- 1 14.5 oz. canned butter beans drained
- fresh parsley
- non-dairy parmesan optional
Instructions
- Heat oil in a medium-large sauté pan over medium heat. Add garlic and cook for 2 minutes, stirring constantly to prevent browning.
- Add asparagus and tomatoes to the pan and cook for an additional 2 minutes.
- Deglaze the pan by pouring in the white wine, then simmer until most of the wine has evaporated.
- Reduce the heat to low and add cashew cream, water, lemon juice, sliced lemons, Italian seasoning, and spinach to the pan. Cook for 5 more minutes, allowing the spinach to wilt.
- Gently fold in the beans, being careful not to smash them, as they're delicate, and we want to preserve their texture.
- Top with fresh parsley and optional Parmesan before serving.
Notes
The lemons in this photo were pan-seared prior to adding them to achieve the golden color for visual effect only. This is optional, and if you do this, tuck them in gently after adding the beans.