Budget-Friendly Plant-Based Creamy Stewed Butter Beans
Macros Per Serving (4):u003cbru003eu003cstrongu003eCalories:u003c/strongu003e ~350u003cbru003eu003cstrongu003eProtein:u003c/strongu003e ~12.8 gu003cbru003eu003cstrongu003eFat:u003c/strongu003e ~13 gu003cbru003eu003cstrongu003eCarbs:u003c/strongu003e ~43 g
Servings 4 servings
Calories 300kcal
Ingredients
- 2 tbsp olive oil or avocado oil 3 garlic cloves, minced 1 small onion, finely diced 2 cups cherry tomatoes, halved 1/2 tbsp mediterranean seasoning (substitute with 1/4 tsp dried oregano, 1/4 tsp dried thyme, and 1/4 tsp dried rosemary) 2 cans (15 oz each) butter beans, drained and rinsed one 15 ounce can tomato sauce 1/2 cup coconut milk (use full-fat for creaminess) 1 tsp garlic powder 1 tsp onion powder 1/3 cup fresh parsley, chopped sea salt and black pepper, to taste
Instructions
- heat the olive oil in a large pan over medium heat. add the minced garlic and diced onion and sauté for about 2 minutes, until fragrant.
- add the halved cherry tomatoes and seasonings, and cook for another 2 minutes, stirring occasionally.
- stir in the butter beans and sauté until they are well-coated in the seasoning and tomato mixture.
- pour in the tomato sauce and coconut milk, stirring to combine. bring the mixture to a boil, then reduce the heat to medium heat and let it cook for 10-12 minutes, allowing the flavors to meld and the sauce to thicken. be sure to stir frequently.