Creamy Lemon and Garlic Butter Beans with Roasted Zucchini

These creamy lemon and garlic butter beans with roasted zucchini and fresh basil are perfect for anyone who claims not to like beans. Packed with fiber and plant-based protein, this dish is a simple, quick, and delicious way to change their minds.

By @minaelleskitchen.ca

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 whole green zucchini thinly sliced
• 1 whole onion thinly sliced
• 5 cloves garlic minced
• 0.5 whole lemon for peel strips
• 1 tbsp olive oil
• 0.1 tsp salt
• 0.1 tsp black pepper
• 1 tbsp olive oil
• 2 cans butter beans drained and rinsed
• 2.5 oz firm tofu
• 3 tbsp nutritional yeast
• 1 whole lemon juice
• 0.5 cup water
• 0.25 bunch basil finely chopped
• 4 slices bread toasted

Instructions

1. Thinly slice the zucchini and the onion, peel and mince garlic cloves, and cut the peel off half of the lemon and slice into thin strips.
2. Toss zucchini in 1 tbsp olive oil, a pinch of salt and pepper. If using an air fryer, toss in the air fryer at 425°F for 15-18 minutes, flipping a couple times to avoid burning. If using an oven, roast for 20 minutes at 400°F, flipping halfway.
3. To a good non-stick frying pan on medium-low heat, add the olive oil and sliced onions, stirring often.
4. After a few minutes, add the minced garlic and lemon strips, continuing to stir often.
5. Drain and rinse two cans of butter beans, setting aside 2/3 cup for the sauce.
6. Turn the onions down to low while you blend the sauce. To a blender, add about 1/3 of the sautéed onions and lemon from the pan, 2/3 cup of butter beans, tofu, nutritional yeast, pinch of salt, juice from the entire lemon, and water. Blend until smooth and creamy.
7. Add the remaining butter beans to the pan, then add the sauce from the blender and bring to a simmer.
8. Finely chop the basil leaves.
9. Remove from heat, dish up, top with the roasted zucchini and chopped basil, and enjoy! Serve with toasted sourdough bread.