Ingredients

1 cup yellow onions, fine dice

1 Tablespoon minced garlic

1 Tablespoon tomato paste

1 cup low-sodium vegetable broth *

½ cup water

2 Tablespoons cashew butter *

½ cup finely chopped sun-dried tomatoes *

1 Tablespoon nutritional yeast

1 teaspoon lemon juice

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon dried oregano (+/-)

¼ teaspoon dried crushed thyme leaves *

¼ teaspoon smoked paprika

¼ teaspoon crushed red peppers (+/-)

¼ to ¾ teaspoon sea salt (+/-) *

¼ teaspoon baking soda *

1 – 15.5 oz can cannellini beans (or butter beans), not drained *

2 to 3 cups chopped fresh baby spinach (lightly packed) *

Instructions

Step 1: Place the sun-dried tomatoes in a small bowl, cover with boiling water, and allow to steep for 10 minutes. Drain the water and finely chop the sun-dried tomatoes; set aside.

Step 2: In a small bowl, mix together the onion powder, garlic powder, dried oregano, dried crushed thyme, smoked paprika, and sea salt (reserve crushed red pepper for later); set aside.

Step 3: Heat a large skillet over medium-high and add the diced onions. Sauté for 7 to 9 minutes until softened, adding a splash of water if needed to prevent sticking or burning.

Step 4: Lower the heat to medium, add the minced garlic and tomato paste to the onions, and sauté while stirring constantly for 1 minute.

Step 5: Add the vegetable broth, water, cashew butter, finely chopped sun-dried tomatoes, nutritional yeast, lemon juice, and the prepared spice and herb mix to the skillet. Stir thoroughly to combine. Bring the mixture to a boil, then immediately reduce to a simmer. Stir in the cashew butter until it dissolves completely into the broth.

Step 6: Stir in the baking soda and simmer for 1 minute.

Step 7: Add the cannellini beans with their liquid, then simmer for 3 minutes.

Step 8: Stir in the chopped baby spinach and crushed red pepper (if using). Cook until the spinach wilts, about 5 minutes, stirring occasionally to incorporate everything evenly.

Step 9: Serve warm with crusty bread, flatbread, naan, or alongside your favorite starch like potatoes or pasta.

Tips & Variations

Soaking the sun-dried tomatoes in hot water softens them and releases extra flavor—don’t skip this step.

Cashew butter adds creaminess without oil; if unavailable, try almond butter as a substitute.

Adjust crushed red pepper and sea salt to taste for your preferred spice and seasoning level.

Adding fresh herbs like basil or parsley at the end can brighten the dish.

Use gluten-free bread or serve over rice for a gluten-free meal.

FAQs

Can I use canned beans other than cannellini?

Yes, butter beans or great northern beans work well as substitutes and will maintain the creamy texture of the dish.

Is this recipe suitable for a low-oil diet?

Absolutely. This recipe is oil-free and uses cashew butter to add richness without any fats or oils.

Dinner

Vegan Oil-Free Marry Me Beans Recipe

Introduction