- 1 tbsp Olive oil
- 1 White oniondiced
- Saltto taste
- 1 bunch Parsleysmall, stems and leaves separated and finely chopped
- 1 Red chilidiced
- 4 cloves Garlicminced
- 1 (31.75-oz) jar Butter beansor 700 g cooked butter beans plus the bean liquid if jarred
- 2 tbsp Nutritional yeast
- 1 bunch Asparagustough bottom ends snapped
- 1 tbsp Olive oilextra-virgin
- 1 tbsp Coconut aminos
- 1 Lemonjuiced and zested
- Black pepperto taste
- 2 tbsp Vegan Parmesan cheesegrated
Asparagus and Braised Butter Beans
This comforting and delicious Asparagus and Braised Butter Beans recipe combines lusciously tender butter beans with seasonal asparagus to make a filling dish that doesn’t take much effort. Top it off with fresh chopped parsley and shower with grated vegan cheese. Serve with some crusty or toasted bread on the side.
The recipe is quick and easy to prepare. The butter beans are cooked with onions, chili, garlic, parsley stems, and nutritional yeast in olive oil and the bean liquid (aquafaba), before adding the coconut aminos, lemon juice and zest, and fresh parsley leaves. The asparagus is prepared while the beans cook, so you can get dinner on the table in just 20 minutes.
To make the Asparagus and Braised Butter Beans, you will need the following ingredients:
Steps to make Asparagus and Braised Butter Beans
1 | Cook onions | 4 |
In a large saucepan over medium heat, heat 1 tablespoon olive oil and add the onions with a pinch of salt. Cook, stirring occasionally, until translucent, about 3 minutes. | ||
2 | Add parsley stalks, chili, and garlic | 1 |
Add the finely chopped parsley stalks, 1 diced chili pepper, and 4 minced garlic cloves and cook, stirring, until fragrant, about 1 minute. | ||
3 | Add beans and nutritional yeast | 10 |
Add the butter beans (with their liquid if jarred) and 2 tablespoons of nutritional yeast. Add a few tablespoons of water if not using the bean liquid. Simmer over medium-low heat for 10 minutes, adding more water to loosen if needed. | ||
4 | Blanch asparagus | 3 |
Meanwhile, bring a pot of water to a boil. Add 1 teaspoon salt and add the asparagus. Boil for 2 minutes or until crisp-tender, then remove and pass under cold running water for 10 seconds. | ||
5 | Season asparagus | 1 |
Pat dry the cooked asparagus and season with salt, black pepper, 1 tablespoon extra-virgin olive oil, and 1 tablespoon lemon juice. Set aside. | ||
6 | Add coconut aminos, lemon juice and zest, and parsley leaves | 1 |
To the beans, add 1 tablespoon coconut aminos, lemon juice and zest, and a handful of chopped parsley. Taste and season with salt and black pepper. Stir to combine and remove from the heat. | ||
7 | Serve | |
To serve, ladle the beans into bowls and top with asparagus. Garnish with grated vegan Parmesan and serve. | ||
Recipe Reviews
I started eating beans after this recipe! Thanks!
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