Creamy Pumpkin Butter Beans (vegan)
These Creamy Pumpkin Butter Beans are the perfect plant based dinner recipe.
Ingredients
- ½ onion - finely chopped
- 4 cloves garlic - minced
- 3 cups cooked butter beans (drained if needed)*** can use canned or cooked from scratch
- ½ cup coconut milk from a can
- ¼-1/2 cup vegetable broth or broth of choice adjust to your thickness preference*
- ½ cup pumpkin puree from a can
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar sub apple cider vinegar
- to taste salt
- to taste black pepper
- ½ teaspoon paprika
- ½ teaspoon thyme
- ½ cup fresh chopped basil
- 1 bunch kale - ribbed and finely chopped or sub 1-2 cups leafy green of choice**
Instructions
- Heat oil in a skillet over medium heat. Add onions and cook for 5 minutes. Add garlic and cook for another 3 minutes.
- Add all remaining ingredients except for beans and kale. Stir to combine. Add butter beans and bring to a simmer. Simmer for 15 minutes.
- Turn off heat and add in kale. Stir until wilted.
- Serve with your favorite sides. I went with toasted sourdough.
Notes
*I used ½ cup, however if you want these beans to be less brothy use ¼ cup.
**I have also made this with chopped spinach and it is delicious.
***This is about 2 cans worth of beans or 1 cup dried beans cooked.
Nutrition
Calories: 731kcalCarbohydrates: 102gProtein: 36gFat: 24gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 565mgPotassium: 2627mgFiber: 34gSugar: 22gVitamin A: 16590IUVitamin C: 71mgCalcium: 298mgIron: 13mg
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