Creamy Dilly Beans & Peas (Vegan)

Ingredients:

1/3 cup “raw” cashews, soaked for at least 2 hours; then drain
2/3 cup (160 ml) water
1 teaspoon light MISO paste
1 tablespoon olive oil
1 medium shallot, finely chopped
2 cloves garlic, minced
3/4 teaspoon ground coriander
2 teaspoons grainy mustard
150 grams green beans, cut into 5 cm pieces
sea salt and ground black pepper (to taste)
2 cans butter beans (or any white beans), drained and rinsed under running water (about 3 cups total)
2 cups (500 ml) vegetable stock
3/4 cup frozen peas
1 tablespoon lemon juice
1/4 cup fresh dill, chopped
Crispy bread (for serving)

Directions:

1. Prepare the cashew cream: In a high-powered blender, blend the cashews, water and MISO paste until smooth and creamy. Set aside.
2. Place a saucepan or deep frying pan on the stove and set it over medium heat. Once hot, add the olive oil and rotate the pan. Add the shallots and sauté until softened and translucent, about 5-6 minutes.
3. Add the garlic, coriander and mustard to the pot and stir for 30 seconds. Add the green beans, season with salt and pepper and stir. Then add the butter beans and vegetable stock. Stir and cover. Bring to a boil and simmer, uncovered, until the green beans are tender (about 8 minutes).

4. When the green beans are tender, add the frozen peas and cashew cream. Season again with salt and pepper. Stir until the green beans are tender and bright green (about 2 minutes).
5. Add the lemon juice and dill and stir. Serve the beans and peas while still hot with crusty bread. 

Yield: 3-4 servings
Recipe: thefirstmess.com