Veggie Foodie

Ingredients:

• 1 can/box of butter beans, drained
• 1 tbsp olive oil
• 1 shallot / red onion, finely chopped
• 1 tsp minced garlic
• 2 tbsp sundried tomatoes, chopped
• 1 tbsp harissa sauce
• 1 cup coconut milk
• 1/3 cup vegetable broth
• 2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/4 cup nutritional yeast
• 1 cup chopped spinach or shredded kale
• 1/2 tsp salt or to taste
• 1/2 tsp black pepper or to taste

Method:

1. Heat olive oil in a wide skillet over medium heat
2. Add chopped shallots / onions and cook for 2-3 minutes till light brown in color
3. Add minced garlic and sauté for a minute
4. Add chopped sundried tomatoes and sauté for about 2-3 minutes
5. Add the drained butter beans, harissa sauce and gently mix well
6. Add 1 cup coconut milk, 1/3 cup vegetable broth and gently mix well
7. Stir in the salt, black pepper, garlic powder, red pepper flakes, nutritional yeast and gently mix them in
8. Bring to a simmer for 2-3 minutes so that it begins to thicken
9. Add the chopped spinach / shredded kale and let simmer for an additional 2-3 minutes, stirring occasionally
10. Once the greens have wilted and the stew has thickened to your liking, remove it from the heat and enjoy with toasted sourdough bread

Servings: 3-4

Inspiration source:

https://www.sweetgreensvegan.com/recipecards1/creamyharissabutterbeans