vegan white beans

<em>These sweet &amp; smoky white beans are simmered in a silky and flavorful tomato &amp; red pepper sauce and make the perfect side. Vegan &amp; Gluten-Free!</em>

Sweet &amp; Smoky White Beans

(1040 g) cooked white beans;

14.5 oz (410 g) can fire-roasted and diced tomatoes

(106 g) roasted red peppers (homemade

red onion, quartered

garlic

smoked paprika

cumin

salt, plus more to taste

Black pepper, to taste (optional)

(80 ml) filtered water

Chopped parsley, for garnish (optional)

Thoroughly drain and rinse your beans, if you are using canned.

Add the tomatoes, roasted red pepper, red onion, garlic, paprika, cumin, salt, pepper, and water to a bullet or high-speed blender. Blend on high for 30 to 45 seconds, until a smooth sauce forms.

Pour the sauce into a large pot, add the beans, and bring to a simmer over medium high heat. Reduce the heat to medium-low once simmering and cook for an additional 15 to 18 minutes, stirring occasionally. If the beans begin to splatter you can loosely cover the pot with a lid, leaving space for steam to escape. The beans are finished once the sauce has thickened to your liking.

Serve warm, and as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.

These were delicious! This recipe will be in my rotation for sure!

These were amazing - even my (non-vegan) family loved it! 
Made these with a mix of beans since I only had a can of each and mashed some in the pot just to get a thicker consistency. Besides that, I wouldn't change a thing. Thanks for sharing this!

This recipe was perfect to use what I have on hand for shelter in place! I had to make some changes to use what I had on hand, but the spice combination is really what makes this dish. I used plain diced tomatoes, no roasted peppers, and used vegetable broth instead of water. I ended up letting it cook in the oven for a bit to get more of a roasted flavor.

Creamy vegan skillet meal with white beans, burst cherry tomatoes, and greens in a flavorful cashew sauce. An EASY, comforting meal made with just 10 ingredients in 25 minutes!

Creamy Italian White Bean Skillet Meal (25 Minutes!)

raw cashews, soaked

¼ cup water ((plus

olive oil

shallot, shallot

cherry tomatoes, left

garlic,

tsp red pepper flakes ((optional))

tsp sea salt ((plus more to taste))

dry white wine ((we

white beans, drained and rinsed

baby spinach

basil

Pasta (or Crusty Bread)

Vegan parmesan cheese

Black pepper

SOAK CASHEWS: Add the cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak for ~15 minutes while you get started on the rest of your ingredients.

Heat a large rimmed skillet over medium heat. Once warmed, add the olive oil and minced shallot. Sauté for ~2-3 minutes until the shallot is translucent.

Add the whole cherry tomatoes, sliced garlic, red pepper flakes (optional), and sea salt. Cook for 2 minutes, then add the white wine (or water) and increase to medium-high heat. Cover the pan and let the tomatoes cook for 5-8 minutes. At this point, the skins on the tomatoes should have blistered. Remove the lid and turn the heat back down to medium. Use the back of your spoon or spatula to smash the tomatoes.

Add the drained and rinsed white beans and stir, letting them sauté (uncovered) with the tomatoes until most of the liquid has evaporated — about 5 minutes.

CASHEW CREAM: Meanwhile, drain the cashews and add them to a high-speed blender with the water. Blend on high until smooth and creamy.

Once the liquid has reduced from your tomatoes and beans, add the cashew cream and cook, stirring occasionally, until it’s a thick, saucy consistency.

Turn off the heat and stir in the baby spinach and basil. Let it wilt before serving over pasta or with a side of crusty bread (both optional)! Garnish with an optional sprinkling of vegan parmesan and black pepper! Enjoy hot.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=kurvaw1fcEM

Creamy vegan skillet meal with white beans, burst cherry tomatoes, and greens in a flavorful cashew sauce. An EASY, comforting meal made with just 10 ingredients in 25 minutes!

Full Recipe: https://minimalistbaker.com/creamy-italian-white-bean-skillet-meal/
 
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Sweet & Smoky White Beans