Butter Beans

Serves: 8 | Prep: 10 min | Cook: 25 min

Creamy white bean stew with spinach, tomatoes, and sun-dried tomatoes in a rich vegan cream sauce.

Ingredients

  • 8 cans white beans, drained
  • 4 packs vegan heavy cream (oat or soy, 200 ml each)
  • 400 g fresh spinach (or 500 g frozen)
  • 2 jars sun-dried tomatoes in oil, roughly chopped
  • 4 fresh tomatoes, diced
  • 4 tbsp tomato puree
  • 2 onions, diced
  • 4 garlic cloves, minced
  • Olive oil, salt & pepper

Instructions

  1. Sauté onion in olive oil over medium heat until soft, about 5 minutes. Add garlic and cook 1 minute.
  2. Add diced tomatoes, sun-dried tomatoes, and tomato puree. Simmer 8 minutes until tomatoes break down.
  3. Add white beans and vegan cream. Stir and simmer 10 minutes until sauce thickens.
  4. Fold in spinach and cook until just wilted, 2–3 minutes. Season with salt and pepper.
  5. Serve with crusty bread.