Ingredients:

  • 1 tbsp extra virgin olive oil
  • 2 large shallots, finely diced
  • 4 cloves garlic, minced
  • 0.5 tsp red pepper flakes
  • 2 15-oz cans butter beans, undrained
  • 2 tbsp nutritional yeast
  • 0.5 cup low-sodium vegetable broth
  • 1 large lemon, zested and juiced
  • 0.25 cup fresh parsley, chopped
  • 1 tsp fresh thyme leaves
  • 1 pinch sea salt
  • 1 pinch cracked black pepper

Instructions:

  1. Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add 2 large diced shallots and sauté for 3-4 minutes until translucent and fragrant.
  2. Stir in 4 cloves minced garlic and 0.5 tsp red pepper flakes. Cook for 1 minute until the garlic smells toasted but hasn't turned brown.
  3. Pour in both 15 oz cans of butter beans with their liquid. Add 0.5 cup vegetable broth and 2 tbsp nutritional yeast.
  4. Bring the mixture to a gentle simmer. Cook for 8-10 minutes until the liquid reduces by half and looks velvety.
  5. Use the back of your spoon to gently mash about 5 or 6 beans against the side of the pan.
  6. Stir in the zest and juice of 1 large lemon along with 1 tsp fresh thyme. Cook for 1 more minute until the herbs are bright green.
  7. Add a pinch of sea salt and cracked black pepper. Taste the sauce — it should be zesty and savory.
  8. Turn off the heat and stir in 0.25 cup fresh parsley. Serve immediately while bubbling and fragrant.