Vegan Creamy Butter Beans with Spinach
Ingredients
- Drizzle of olive oil
- 3 large garlic cloves, sliced
- 1/2 pint cherry or grape tomatoes
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1 (15-ounce) can butter beans, drained, reserving the can liquid (or use 1/2 cup vegetable broth instead)
- 2 tablespoons hummus
- Zest of one-half lemon
- 1 tablespoon lemon juice, plus more to taste
- 2 packed cups baby spinach or kale
- Drizzle of maple syrup (optional)
- Salt and freshly ground black pepper to taste
Optional additions
- Chopped sun-dried tomatoes
Preparation
Heat the oil in a medium skillet over medium heat. Cook the garlic for 30 seconds, stirring constantly.
Add the tomatoes and crushed red pepper, and cook for 1 minute more, stirring constantly.
Add the bean liquid and reduce the heat to medium-low. Cook for 3 minutes more, while smashing the tomatoes to release their juice.
Add the hummus, lemon zest, and juice and stir to combine.
Mix the spinach and beans and cook until the spinach is just wilted.
Add water or vegetable broth as needed until the desired texture.
Add a drizzle of maple syrup, if using, and adjust lemon juice, salt, and pepper to taste.
Notes
This recipe serves 3 people.
Tips
Chopped sun-dried tomatoes would be a great addition to this dish.
