Description
Spring Butter Beans is a creamy, plant-based dish made with tender butter beans, crisp asparagus, and a rich cashew sauce. It’s fresh, wholesome, and perfect as a light meal or flavorful side for springtime.
Ingredients
- 2 cups cooked butter beans (approx. 400–450 g drained)
- 250 g asparagus, trimmed and cut into 3–4 cm pieces
- ½ cup raw cashews (about 70 g), soaked and drained
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- Water or plant milk, as needed for blending and loosening sauce
- Optional: chopped fresh herbs (parsley, dill, or thyme) for garnish
Instructions
- Soak cashews in water for at least 4 hours or overnight. Drain.
- Blend soaked cashews with a splash of water or plant milk until smooth to create cashew cream. Set aside.
- Heat olive oil in a skillet over medium heat. Sauté garlic for about 1 minute until fragrant.
- Add butter beans and asparagus. Stir gently and cook for 5–7 minutes until asparagus is tender-crisp.
- Pour in cashew cream and stir to coat. Add water or plant milk if needed to reach desired creaminess.
- Season with salt and pepper to taste. Stir in herbs if using.
- Cook for 2–3 more minutes until everything is heated through and sauce is creamy. Serve warm.
Notes
- Use canned or frozen butter beans for convenience—just drain and rinse first.
- Cashew cream can be made ahead and stored in the fridge for up to 3 days.
- Stir in spinach, cherry tomatoes, or zucchini for added vegetables.
- Garnish with lemon zest for extra brightness if desired.
- Don’t freeze leftovers—the sauce may separate. Best enjoyed fresh or stored chilled for a few days.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
