Creamy Butter Beans and Mushrooms Recipe

This creamy butter beans and mushrooms dish is a quick, nutritious meal that combines protein-packed butter beans with sautéed mushrooms. It’s perfect for a weeknight dinner and can be prepared in under 20 minutes.

Ingredients

2 Tbsp olive oil
8 oz baby bella mushrooms, sliced
1/2 large onion, halved and thinly sliced
3 cloves garlic, minced
3/4 cup cashew cream (or store-bought)
1/4 cup water
1 tsp vegan bouillon (preferably no-chicken)
1-2 Tbsp low sodium soy sauce (adjust to taste)
1 tsp herbs de Provence
6 oz fresh baby spinach
1 can butter beans, drained
Salt to taste

Optional:

Vegan parmesan
Fresh parsley

Instructions

Sauté the Mushrooms:

Heat olive oil in a medium pan over medium-high heat.
Add the sliced mushrooms and sauté for about 6 minutes, stirring frequently until they are browned and have released their moisture. Remove the mushrooms from the pan and set aside.

Cook the Onions and Garlic:

In the same pan, add a bit more olive oil if needed, then add the sliced onion. Sauté for about 2 minutes until it begins to soften.
Add the minced garlic and cook for an additional 2 minutes until fragrant.

Make the Creamy Sauce:

Stir in the cashew cream, water, bouillon, soy sauce, and herbs de Provence. Mix well.
Add the fresh spinach to the sauce and cook until it wilts down.

Combine with Butter Beans:

Gently fold in the drained butter beans, taking care not to mash them.
Allow everything to simmer on medium-low heat for about 2 minutes to heat through.

Finish the Dish:

Return the sautéed mushrooms to the pan, gently mixing them in.
Adjust seasoning with salt as needed.
For serving, sprinkle with additional herbs de Provence, vegan parmesan, and fresh parsley if desired.