As a long time butter bean hater, I feel slightly ashamed to publish this recipe and call it the fastest way to induce a blissful food coma, but I think we all deserve to know. Maybe it’s the tomato purée or the cashews. Either way, I always fall asleep.

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients for 2 servings

  • 1 can (400g) butter beans, drained and rinsed
  • 50g tomato purée
  • 1 small onion, finely chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 50g cashews, soaked in hot water for 10 minutes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 cup fresh spinach (optional)
  • Salt and pepper to taste

Optionally add

  • toasted bread or rice for serving

Steps

  1. Heat the olive oil in a large pan or pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the tomato purée and smoked paprika, cooking for 2-3 minutes
  4. Add the butter beans to the pan, stirring to coat them in the tomato mixture. Add the chopped bell pepper.
  5. Pour in about 100ml of water to create a sauce. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld together.
  6. While the sauce is simmering, drain the soaked cashews and blend them with a little water until smooth.
  7. Stir the cashew cream into the tomato and butter bean mixture, cooking for another 2-3 minutes until heated through. If using, add fresh spinach and cook until wilted.
  8. Season with salt and pepper to taste.
  9. Serve hot with toasted bread or rice on the side.