Butter Beans in Creamy Sunflower Seed and Kale Sauce
This Butter Beans in Creamy Sunflower Seed and Kale Sauce recipe is packed with protein, vitamins, and a creamy texture, it’s the perfect combination of health and comfort.
Ingredients
For the sauce
- ½ cup raw sunflower seeds (soaked for 2-4 hours or boiled for 10 minutes)
- 2 cups 2 cups chopped fresh kale (stems removed) and blanched with hot water.
- 1 clove garlic
- 1 tsbp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp salt
- 1 cup water
For the Main Dish
- 1 can butter beans rinsed and drained
- 1 large leek chopped
- 1 medium onion chopped
- 3 cloves garlic
- 1 tsbp olive oil
- salt and black pepper to taste
To serve with
- ½ of one lemon juice
- handful of fresh chopped parsley
- sourdough bread or rice
Instructions
- Begin by blending the soaked sunflower seeds, kale, garlic, vinegar, olive oil, saltand water in a high-speed blender. Blend until the mixture is smooth and creamy. If the sauce is too thick, add more water a tablespoon at a time until it reaches your desired consistency. Set the sauce aside while you prepare the rest of the dish.
- Heat olive oil or vegan butter in a large skillet over medium heat. Add the chopped onion and leek and sauté for 3-4 minutes, or until the onion is soft and translucent. Add minced garlic and saute for 2-3 minutes more. Season with salt and black pepepr.
- Add the cooked butter beans to the skillet, stirring gently to coat them in the onion and oil mixture. Pour the prepared sunflower seed and kale sauce over the butter beans in the skillet. Stir to ensure the beans are fully coated in the sauce.Reduce the heat to low and let the dish simmer for 3-5 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed.
- Garnish the dish with freshly chopped parsley for a pop of color and lemon juice for freshness. Serve warm with crusty bread, steamed rice, or even a side of roasted vegetables.