RED PEPPER, CHERRY TOMATO & BUTTER BEAN SAUCE

Butter beans in sauce are so good. If you can cook the butter beans yourself, they melt in your mouth. Of course many of us, including me, do not think ahead. We step into the kitchen and wonder what to make for dinner, we have 1 hour max. so the tinned versions are very handy. If you want it creamy tasting all you need to do is add that lovely tangy cream cheese from Hungry Soul 😋… available in the Urban Coop. Such an easy dish to make and so tasty … 100% Vegan, of course 😜

---

RED PEPPER, CHERRY TOMATO & BUTTER BEAN SAUCE
...with a dollop of Hungry Soul plain & natural creamy cheese.
 
INGREDIENTS

• 1 tin, 400g of butter bean drained
• 1 tin whole cherry tomatoes
• 1 cup of water
• 1 red pepper cubed
• 3 or 4 garlic cloves
• 2 Tbsp Hungry Soul natural cream cheese
• 1 tsp agave or maple syrup
• pinch of salt
• small handful of fresh basil leaves

 
METHOD

1. Soften the pepper and the garlic in a drop of olive oil.
2. Add the tin of cherry tomatoes.
3. Stir well and simmer for 5 minutes.
4. Using a potato masher reduce it all to a runny sauce. (you can also use a plunge blender to make it really smooth)
5. Add the butter beans and cup of water and simmer another 10 minutes or so.
6. Add the Hungry Soul cream cheese and the tsp of syrup. Stir all together and taste it to see if it needed salt.
7. Before serving heat well and incorporate the basil leaves, coarsely chopped.

 
Serve it on pasta, couscous...or perfect with gnocchi.
 
Inspired by Paul Flynn of the Irish Times.  He just needed a little help to veganise it, and of course I changed a few things as I do… à la Hungry Soul!

Jacques Brennan
​