Creamy tomato and basil butter beans

Ingredients

serves 2-3

• 1 tbsp olive oil
• ½ onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp tomato paste
• 1 tsp harissa paste
• ½ tsp smoked paprika
• 6 sun-dried tomatoes, chopped
• 250ml vegetable stock
• ½ tsp Italian herbs
• 1 400g can butter beans, drained and rinsed
• 2 large handfuls spinach
• 120ml non-dairy cream
• 1½ tbsp nutritional yeast
• Small handful fresh basil, chopped
• 1 tbsp lemon juice

Directions

1. In a large pan, heat the olive oil over a medium heat. Add the onion and cook for 2 minutes, then stir in the garlic, harissa paste and paprika. Cool for another 3 minutes.
2. Stir in the sun-dried tomatoes and tomato paste and a splash of vegetable stock if needed.
3. Add the vegetable stock, herbs, butter beans, and spinach. Bring the mixture to a simmer, then reduce heat slightly, and simmer for 5 minutes, until the spinach is wilted.
4. Stir in the cream and nutritional yeast. Simmer until slightly thickened.
5. Stir in the lemon juice and basil, and serve with extra basil to garnish.