Butterbeans with Almond Butter
EXECUTION TIME 1,5 HOUR / SERVINGS 4 / DIFFICULTY LEVEL: 2/5
INGREDIENTS
250 g dry butterbeans
250 g tomato sauce
10 g molasses
2 tbsp Almond Butter
2 tbsp soy yogurt
1 onion
1 glove of garlic
1 tbsp salt
1 tbsp sweet paprika
10-12 cherry tomatoes
1 large carrot
olive oil
Instructions
- Soak the butterbeans, ideally for 12-15 hours.
- Drain them and boil them together with the carrot (cut into slices) until they are soft.
- Put some olive oil on the bottom of a non-stick pan.
- Chop the onion, put it in our pan and sauté it for a few minutes until it caramelizes.
- Add paprika, almond butter and mix.
- Add the cherry tomatoes, cover and leave for a while on medium to low heat.
- With the puree tool, or with a fork, mash the cherry tomatoes until they become a sauce.
- Transfer the butterbeans to the sauce and mix very well.
- Add the rest of the tomato sauce, the molasses, mix and let our food simmer for a while longer.
- Finally, add the yogurt, mix and leave on a low heat for another 7 minutes, until the sauce sets well and becomes creamy.
Wild Souls X Veggie Shark
