Creamy Peanut Chilli Butter Beans
Equipment
Ingredients
Main Ingredients
olive oil
1 tbsp
brown onion (peeled, diced)
1 piece
garlic (peeled, diced)
3 clove
smoked paprika
2 tsp
chilli flakes
0.5 tsp
smooth peanut butter
0.5 cup
tomato paste
2 tbsp
vegetable stock powder
2 tsp
water
1.5 cup
butter beans (drained)
800 g
To Serve
plant-based cream
1 tbsp
chilli oil
1 tbsp
sourdough bread (toasted)
4 slice
Instructions
Prepare Ingredients
Peel and finely dice the onion, peel and finely dice the garlic, and drain the liquid from the butter beans.
Make Peanut Sauce
Add peanut butter, tomato paste, stock powder and water to a mixing bowl and whisk until smooth.
Fry Onion
Place a large frying pan over medium-high heat on the stove and drizzle with oil. Once hot, add diced brown onion and fry, stirring occasionally, for 2-3 minutes.
Add Garlic and Spices
Add diced garlic, smoked paprika and chilli flakes and fry for a further 1-2 minutes, stirring occasionally.
Add Beans and Sauce
Add the butter beans, fry for 1-2 minutes, then reduce the heat to medium and add the pre-mixed peanut sauce. Combine well with the butter beans, then reduce the heat to low-medium and allow to simmer, stirring occasionally, for a further 5 minutes.
Toast Bread
Toast your sourdough/bread of choice and spread with dairy-free butter.
Serve
Remove the beans from the heat, drizzle with plant-based cream and chilli oil, and add salt and pepper if you feel like you need more flavour. Serve hot with the toasted sourdough and enjoy!
Original recipe
Storage
Store in an airtight container. Add a splash of water when reheating to loosen the sauce.
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