Butter Beans

Butter Beans
Serves 2 people

Ingredients:

  • 1 large zucchini
  • 1 shallot
  • 1/2 red chili pepper
  • 2 garlic cloves
  • 25 oz butter beans (canned, including liquid)
  • 2 tbsp nutritional yeast
  • 1 tsp miso paste
  • 1 lemon (juice + zest)
  • 1 oz fresh basil (about 1/4 cup)
  • Olive oil
  • Salt
  • Pepper
  • Wellington Toasted Sesame Crackers, to serve

Directions

  1. Slice the zucchini into thin rounds. Heat a generous amount of olive oil in a pan over medium-high heat. Add the zucchini slices and cook until browned on both sides (about 5-10 minutes). Set aside.
  2. Finely dice the shallot, chop the basil stems, dice the red chili, and mince the garlic. In the same pan used for the zucchini, sauté the shallot with a pinch of salt until softened (about 2-3 minutes).
  3. Add the chopped basil stems, chili, and garlic. Sauté until fragrant.
  4. Add the butter beans along with their liquid. Stir well and let simmer for 5 minutes.
  5. Return the zucchini to the pan, stir gently, and add the nutritional yeast along with the lemon zest.
  6. Dissolve the miso paste in 1 tbsp of boiling water, then add it to the pan along with the chopped basil leaves. Stir to combine.
  7. Spoon the beans into bowls. Top with a drizzle of olive oil, extra lemon zest, and basil. Serve with Wellington Toasted Sesame Crackers!