Puttanesca Butter Beans
Umami-packed puttanesca sauce pairs beautifully with tender butter beans! Puttanesca beans are a versatile, 1-pot meal that is absolutely full of flavor. Gluten-free soyfree nutfree
Servings: 3
Ingredients
For the Beans
- 2 teaspoons oil
- 1 cup chopped red onion
- 3 garlic cloves minced
- 4 ounces mushrooms such as cremini, white, baby portabella, etc., chopped
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- 1 nori sheet crumbled, optional
- 2 tablespoons chopped sun-dried tomato
- 3 tablespoons kalamata olives chopped or sliced
- 15 ounce can diced tomatoes or 1½ cups chopped fresh tomatoes
- 1 tablespoon nutritional yeast
- 1/2 to 1 cup water or stock
- 2 to 3 tablespoons vegan mozzarella
- 15 oz can butter beans drained or 1½ cups cooked butter beans or other beans of choice
For Garnish
- fresh chopped basil, pepper flakes, vegan Parmesan
Instructions
- Heat a skillet over medium heat, and add the oil. Once the oil is hot, add the onion, garlic, and a good pinch of salt. Mix and cook until the onion starts to turn translucent, about 4 minutes.
- Add the mushrooms, oregano, red pepper flakes, salt, and the nori sheet, if using. Mix and cook for another 3 to 4 minutes. Then, add in the sun-dried tomato and olives, and nutritional yeast, mix well. Let that cook for about a minute, then mix in the canned tomatoes. Cover with the lid, and cook this for about 6 to 8 minutes, until the tomatoes start to get jammy. At around the 4-minute mark, stir the mixture and mash some of the larger tomato pieces and continue to cook for another few minutes. Then, fold in the butter beans. Next, add the water(based on liquid content already in the pan), vegan mozzarella, and butter beans, and mix everything well. Cover again, reduce the heat to medium-low, and let it simmer for about 10 to 15 minutes so the flavors can meld.
- After simmering, open the lid and taste and adjust the flavor and consistency. Add more salt, herbs, or red pepper flakes, if needed. If the sauce has reduced too much, add a bit more water to reach your desired consistency.
- Garnish with chopped fresh basil, vegan Parmesan, and additional red pepper flakes. Serve with garlic naan, sourdough, garlic bread, over pasta, or over a baked potato.
Video
Notes
This recipe is naturally gluten-free. To make it nut-free and/or soy-free, use a nut-free and/or soy-free vegan mozzarella.
If you don’t have sun-dried tomatoes or olives, you can substitute about 2 tablespoons of capers. You can also add the capers in addition to the sundried tomato and olives for even more umami.
Store: These saucy beans can be refrigerated for upto 4 days.
They can be frozen for months. Reheat in a skillet or microwave.
They can be frozen for months. Reheat in a skillet or microwave.
Nutrition
Calories: 267kcal | Carbohydrates: 41g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 658mg | Potassium: 1021mg | Fiber: 12g | Sugar: 8g | Vitamin A: 332IU | Vitamin C: 21mg | Calcium: 122mg | Iron: 5mg