Creamy Tomato Butter Beans with Silken Tofu

Ingredients

• 4 cloves garlic (The transcript ambiguously says “four cloves” and then “four heads”; four cloves is the practical interpretation.)
• 2 tomatoes (Use ripe tomatoes; chop before blending or making the sauce.)
• 1 package silken tofu (Used to make the sauce creamy and add protein; package size was not stated, estimated at about 12 oz.)
• nutritional yeast (Add to taste; quantity was not stated.)
• 0.5 cup coconut milk (The transcript does not specify canned or carton coconut milk; full-fat canned coconut milk is assumed.)
• salt (Add to taste.)
• 2 cans butter beans (Drain and rinse; can size was not stated, estimated at 15 oz each.)
• fresh parsley (Use as a garnish; the amount was not stated. Remove excess stems and chop.)

Steps

1. 1

   Peel the garlic. Chop the tomatoes so they blend easily, and drain and rinse the butter beans. Pick the parsley leaves from the stems and roughly chop them for finishing.

2. 2

   Add the garlic and tomatoes to a blender. Blend until smooth and saucy, with no large pieces of tomato or garlic remaining.

3. 3

   Add the silken tofu, nutritional yeast, coconut milk, and salt to the blender. Blend again until the sauce is completely smooth and creamy. Taste and adjust the salt or nutritional yeast as needed.

4. 4

   Pour the blended sauce into a large saucepan or skillet. Bring it to a gentle simmer over medium heat, stirring frequently so the tofu and coconut milk do not scorch. Cook for about 5 minutes, until hot and slightly thickened.

5. 5

   Add the drained butter beans to the sauce. Stir gently to coat them without crushing the beans.

6. 6

   Simmer the beans in the sauce for 5–8 minutes, stirring occasionally, until heated through and the sauce has a creamy, cohesive texture.

7. 7

   Serve hot, spooned into bowls and finished with the chopped parsley. Taste once more and add additional salt or nutritional yeast if desired.

Notes

The transcript contains an apparent garlic measurement slip: it says both “four cloves” and “four heads.” Four cloves is used here because four heads would be an unusually large amount. The transcript also mentions that some ingredients shown were for a different bean recipe and should not be included. Serve with crusty bread, rice, or another grain if desired.

Nutrition per serving

• main
• vegetarian
• vegan
• high-protein
• one-pot
• creamy
• bean-based
• quick meal