Description
A flavorful and creamy Vegan Oil-Free Marry Me Beans recipe that combines tender cannellini beans, sun-dried tomatoes, and fresh spinach simmered in a spiced tomato and vegetable broth thickened naturally with cashew butter. This nutritious plant-based dish is perfect served with crusty bread, flatbread, or naan for a wholesome meal.
Ingredients
Scale
Base Ingredients:
- 1 cup yellow onions, finely diced
- 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
Spice/Herb Ingredients:
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano (adjust to taste)
- ¼ teaspoon dried crushed thyme leaves
- ¼ teaspoon smoked paprika
- ¼ teaspoon crushed red peppers (optional)
- ¼ to ¾ teaspoon sea salt (adjust to taste)
Additional Ingredients:
- 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)
Serving Ideas:
- Crusty bread
- Flatbread
- Naan
Instructions
- Prepare Sun-Dried Tomatoes: Place the sun-dried tomatoes in a small bowl and cover with boiling water. Let them steep for 10 minutes to rehydrate. Drain and finely chop the tomatoes, then set aside until step 4.
- Mix Spices and Herbs: Combine the onion powder, garlic powder, dried oregano, dried thyme, smoked paprika, and sea salt (omit crushed red pepper) in a small bowl and mix well. Set this spice blend aside to be added later.
- Sauté Onions and Garlic: Heat a large skillet over medium-high heat. Add the diced onions and sauté for 7 to 9 minutes until they soften. If the onions begin to stick or brown too fast, add a splash of water to prevent burning. Reduce heat to medium, add minced garlic and tomato paste, and sauté while stirring constantly for 1 minute to deepen the flavors.
- Add Base Ingredients and Spices: Add the rehydrated sun-dried tomatoes, vegetable broth, water, cashew butter, nutritional yeast, lemon juice, and the prepared spice mix to the skillet. Stir thoroughly to combine and bring the mixture to a boil. Immediately reduce the heat to a simmer. Stir well to dissolve the cashew butter into the broth, creating a rich and creamy texture.
- Add Baking Soda and Beans: Stir in the baking soda and simmer for 1 minute; this will help soften the beans and balance acidity. Then add the canned cannellini beans with their liquid and simmer for an additional 3 minutes to heat through and meld flavors.
- Incorporate Spinach and Crushed Red Pepper: Add the chopped fresh baby spinach and crushed red pepper (if using) to the skillet. Stir well to wilt the spinach and evenly distribute the heat from the crushed red pepper. Continue simmering for another 5 minutes to integrate all ingredients and develop the final flavor.
- Serve: Serve the Marry Me Beans hot alongside crusty bread, flatbread, naan, or your favorite starch such as potatoes or pasta for a complete comforting meal.
Notes
- This recipe is naturally oil-free and vegan, making it a healthy and nutritious option.
- Adjust sea salt and crushed red pepper to suit your taste preferences.
- Cashew butter adds creaminess without the need for dairy or oil.
- Sautéing onions with a splash of water instead of oil keeps it oil-free and prevents burning.
- You can substitute cannellini beans with butter beans or other white beans as preferred.
- Serve with bread or starches to make it a heartier meal.
- Nutrition values are approximations and will vary based on ingredients chosen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Keywords: vegan beans recipe, oil-free beans, marry me beans, vegan dinner, plant-based beans, healthy beans recipe, creamy beans without oil
