The Spicy Spatula

I’ve been obsessed with butter beans lately and I don’t know why. Okay, yeah maybe I do know why. They are delicious and creamy and go oh so great in vegan soup recipes. But you want to know where they really shine? In spicy vegan recipes.

If you’re not a spice kind of person, don’t fret, because they take on traditional spices very well too so that you get a deep and flavorful dish no matter the heat level.

You can pop this dish in the slow cooker or make it a quick vegan dinner on the stove top.

This butter bean recipe is also a great way to enjoy some fresh bread from your local bakery because there’s so much good sauce in this dish.

The vegan ingredients are simple and this dish comes together in no time at all.

Kitchen Tools:

*Stock pot
*Wooden spoon
*Cutting board
*Kitchen knife

Ingredients:

*Butter beans
*Onion
*Garlic
*Chopped tomatoes
*Peeled cherry tomatoes
*Hot chili peppers
*Green bell pepper
*Vegan sausage (optional)
*Nutritional yeast
*Harissa paste
*Basil pesto
*Bread (optional)

Instructions:

*Chop your onion, bell pepper, chili pepper and vegan sausage and garlic. Set aside garlic and sausage.

*Heat the pot over medium-high heat and add onion, bell pepper and chili pepper. Cook for 5 minutes or until translucent and then add garlic and vegan sausage. Stir regularly to keep from sticking and if it does, add a splash of water.

*Cook another five minutes and then add tomatoes. Season with salt and pepper and stir.

*Drain and rinse butter beans and nutritional yeast and add to the pot along with the harissa paste. Bring to a boil and let simmer for 15 minutes.

*Serve with a dollop of pesto and a slice–or a big slice–of rustic bread.

*And if you’re feeling like something fresh, don’t think twice about adding a fresh side salad to the mix!

ENJOY!!

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