Butter Beans in a Spicy Tomato Sauce
Ingredients
- 1 1/2 tbsp. vegan butter
- 4 cloves of garlic, thinely sliced
- 1 can 400g (250g after draining) butter beans, drained and rinsed
- 1 can (400g) whole peeled tomatoes
- 1/2 can (ca.200ml) water
- 2 tbsp. tomato paste
- 1 tbsp. dried marjoram
- 1/2 tsp. chili powder (or more – depends on the spiciness of your chili powder)
- 1/2 tbsp. dried oregano
- 1/2 tsp. salt (+more to taste)
- 1 1/2 tsp. sugar (or any sweetener you like f.ex. maple syrup or agave nectar)
- Optional: 1 tbsp. dried mint leaves
- Optional: tahini and fresh parsley
Directions
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Heat the vegan butter in a non-stick pan over medium heat
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Once the butter is melted, add the garlic and cook for about 1 minute
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Then, add the butter beans and let them cook in the vegan butter and garlic for another minute
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With your hands, crush the whole peeled tomatoes from the can into your pan. Add the juice as well
Refill half the can with water and add it to the pan along with tomato paste, dried marjoram, dried oregano, chili powder, salt and sugar (+ optional: dried mint)
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Give everything a good stir and reduce heat to low
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Let everything simmer for about 10 minutes, stirring occasionally
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Season with more salt or chili powder if needed
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If you like to, serve it on toasted bread slices (3 per person) with freshly chopped parsley and drizzle tahini on top for a creamy finish
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Enjoy!
Notes
For a unique and refreshing taste, I highly recommend adding the dried mint. You can usually buy it in an Asian/ Oriental or Turkish supermarket
