Creamy Butter Beans and Mushrooms
Protein-packed beans, sauteed mushrooms, and French flavors make up this creamy butter beans and mushrooms meal, ready in under 20! Serves 2 as main or 4 as side dish.
Ingredients
Creamy Butter Beans and Mushrooms
- 2 Tbsp olive oil
- 8 oz baby bella mushrooms sliced
- 1/2 large onion halved and sliced thin
- 3 cloves garlic minced
- 3/4 cup cashew cream (see notes)
- 1/4 cup water
- 1 tsp bouillon (vegan, no-chicken preferred)
- 1-2 T low sodium soy sauce or liquid aminos (start with 1 and add more if desired)
- 1 tsp herbs de Provence
- 6 oz. fresh baby spinach
- 1 can butter beans (unseasoned), drained
- salt to taste
Optional
- vegan parmesan
- fresh parsley
Instructions
- In a medium pan, heat olive oil over medium-high heat and then add mushrooms. Saute for 5 minutes, stirring as they release their water and brown. Remove and set aside but don't clean out the pan.
- Add some more olive oil and saute the onion for 2 minutes until beginning to soften. Add garlic and saute 2 minutes more.
- Add the cashew cream, water, bouillon, soy sauce, and herbs de Provence and stir. Then add in spinach and cook down until spinach is reduced in size and wilted into the sauce.
- Add drained butter beans to the pan and gently stir. Taste and adjust seasoning as needed and let simmer on medium-low heat for 2 minutes. Finally, add the mushrooms back in and top with more herbs de Provence and optional vegan parmesan and fresh parsley. Serve over rice or mashed potatoes!
Notes
**Cashew cream is easily made at home by blending raw cashews and water. You can adjust the thickness of the cream by reducing or increasing the amount of water. For this recipe, we do want a thicker consistency-- a cream rather than a milk. To achieve this, I usually add 1/2 cup cashews to 3/4 cup water and blend on high until creamy. (this takes about 2 minutes) Soaking cashews in hot water does help them blend better if you don't have a high-powered blender.