Creamy Antipasti Butterbeans

Creamy Antipasti Butterbeans

Creamy antipasti butterbeans is a vegan dish bursting with flavours like sundried tomatoes, artichokes, and olives. The recipe involves sautéing onions and garlic, adding in sundried tomatoes, artichokes, and olives along with tomato paste. Deglaze the pan with white wine, then add butterbeans and thicken the mixture. Dark leafy greens are added until wilted, followed by a squeeze of lemon and fresh basil. This quick and delicious dish can be a perfect start to your veganuary, ready in just 20 minutes.

Serves: 2

20 minutes

Cook time

Ingredients

Natalia

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Ingredients:

  • 0.5 red onion
  • 4 cloves garlic
  • 1 handful sundried tomatoes
  • 1 handful artichokes (from a jar)
  • 1 handful black olives
  • 2 cans butterbeans
  • 1 tbsp tomato paste
  • 1 handful dark leafy greens (cavolo nero, spinach, or kale)
  • 125ml dry white wine
  • 1 handful basil leaves
  • 2 tbsp cream
  • 1 tsp cornstarch
  • 0.5 lemon

🔄Natalia Rudin's Suggested Substitutes

Red Onion White Onion or Shallots
Sundried Tomatoes Cherry Tomatoes or Sunblush Tomatoes
Artichokes Roasted Red Peppers

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