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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!
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Prep Time 2 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course, Main Dish, Side Dish
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Heat oil in a medium-large sauté pan over medium heat. Add garlic and cook for 2 minutes, stirring constantly to prevent browning.
  2. Add asparagus and tomatoes to the pan and cook for an additional 2 minutes.
  3. Deglaze the pan by pouring in the white wine, then simmer until most of the wine has evaporated.
  4. 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.
  5. Gently fold in the beans, being careful not to smash them, as they're delicate, and we want to preserve their texture.
  6. 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.