Sour Butter Beans

This vibrant and hearty sour butter bean dish offers a wonderful balance of creamy richness and bright acidity. The base is built by sautéing onions, garlic, and optional chilli until fragrant, then simmering with sturdy broccoli stalks and tender courgettes to develop deep vegetable flavors. The star ingredient, large butter beans, is blended with soy milk, yogurt, and lemon juice to create a luxurious, smooth sauce that coats the vegetables perfectly. Seasoned with mixed herbs, marjoram, and basil, this recipe delivers a comforting, aromatic experience. It is an excellent vegetarian main or side dish, ideal for weeknight dinners or potluck contributions. Serve it on its own for a light meal or spoon it over macaroni-style pasta for a satisfying, home-style feast.

Cooking Method: Frying, Stewing

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 200

Dietary: Vegetarian

Description

This vibrant and hearty sour butter bean dish offers a wonderful balance of creamy richness and bright acidity. The base is built by sautéing onions, garlic, and optional chilli until fragrant, then simmering with sturdy broccoli stalks and tender courgettes to develop deep vegetable flavors. The star ingredient, large butter beans, is blended with soy milk, yogurt, and lemon juice to create a luxurious, smooth sauce that coats the vegetables perfectly. Seasoned with mixed herbs, marjoram, and basil, this recipe delivers a comforting, aromatic experience. It is an excellent vegetarian main or side dish, ideal for weeknight dinners or potluck contributions. Serve it on its own for a light meal or spoon it over macaroni-style pasta for a satisfying, home-style feast.

Directions

1
Peel and finely chop the onion. Crush the garlic cloves. If using, deseed and finely chop the green chilli.
2
Trim the broccoli, separating the florets from the stalks. Chop the stalks and base into small pieces. Slice the courgette/zucchini.
3
Heat a little olive oil or water in a large saucepan over medium heat. Add the chopped onion, garlic, and chilli. Sauté until softened and fragrant.
4
Add the chopped broccoli stalks and sliced courgette to the pan. Cook until the vegetables begin to soften.
5
Stir in the chopped tomatoes, mixed herbs, marjoram, and basil. Cover the pan and simmer for 15 minutes.
6
While the vegetables simmer, combine the drained butter beans, vegetable stock, soya milk, soya yoghurt, lemon juice, salt, and pepper in a blender or liquidiser.
7
Blend the mixture until completely smooth and creamy.
8
Pour the blended bean mixture into the saucepan with the simmered vegetables. Stir well to combine.
9
Uncover the pan and simmer for a further 5 minutes, stirring occasionally, to allow flavors to meld and the sauce to thicken slightly.
10
Stir in the corn kernels. Add tomato puree to taste to adjust color and richness if desired.
11
Serve hot on its own or spooned over macaroni-style pasta.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 200kcal

% Daily Value *
Total Fat 8.0g13%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 350.0mg15%
Total Carbohydrate 25.0g9%
Dietary Fiber 8.0g32%
Sugars 5.0g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sour-butter-beans/