Creamy Butter Beans with Toasted Garlic Bread

Butter beans with sun-dried tomatoes and coconut milk – a hearty stew inspired by the Tuscan region.
We recommend serving with toasted garlic bread!

Ingredients:

1 tablespoon olive oil
1 onion, chopped
4 garlic cloves, chopped
1 tablespoon tomato paste
1 tablespoon HARISSA paste (can substitute with 2 tablespoons tomato paste)
2 teaspoons Italian seasoning
1 teaspoon ground cumin
½ cup (120 ml) coconut milk
½ cup (120 ml) vegetable stock
100 g sun-dried tomatoes, chopped
1 can (400 g) butter beans, drained and rinsed under running water
Red pepper flakes, salt and black pepper (to taste)
To serve: bread, fresh basil (or chives)

Directions:

1. First chop the onion, garlic and sun-dried tomatoes.
2. Then heat the oil in a large frying pan over medium heat. Once hot, fry the onion for 3-4 minutes (or until soft).
3. Add the garlic and fry for another minute (or until fragrant).
4. Stir in the tomato paste, HARISSA paste and spices. Saute for one minute.
5. Stir in the coconut milk, vegetable stock and sun-dried tomatoes (chopped).
6. Simmer for 5 minutes, stirring occasionally. Then add the beans and simmer until the sauce is sufficiently thickened.
7. Taste and season with additional seasoning if necessary.
8. We recommend serving with toasted garlic bread: cut the crusty bread into thick slices. Drizzle with olive oil (or lightly butter both sides of the bread). Fry in a pan until the bread is crispy and lightly browned. Rub half a clove of garlic on a slice of toasted bread and top with stewed butter beans. Garnish with fresh basil (and/or chives), black pepper, and red pepper flakes.

Yield: 2 servings
Recipe: elavegan.com