Description
Puttanesca Butter Beans is a flavorful vegan skillet dish featuring tender butter beans simmered in a rich tomato sauce with olives, sun-dried tomatoes, mushrooms, and herbs. This savory meal combines Mediterranean-inspired ingredients with a creamy vegan mozzarella finish, making it perfect for a comforting lunch or dinner served with bread or pasta.
Ingredients
Scale
Vegetables & Aromatics
- 1 cup chopped red onion
- 3 garlic cloves, minced
- 4 ounces mushrooms (cremini, white, or baby portabella), chopped
- 2 tablespoons chopped sun-dried tomato
- 15 ounce can diced tomatoes (or 1½ cups fresh tomatoes, chopped)
- fresh chopped basil for garnish
Pantry Staples & Seasonings
- 2 teaspoons oil
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes, plus extra for garnish
- ½ teaspoon salt, plus more to taste
- 1 nori sheet, crumbled (optional)
- 3 tablespoons kalamata olives, chopped or sliced
- 1 tablespoon nutritional yeast
- 1/2 to 1 cup water or vegetable stock
Proteins & Dairy Alternatives
- 15 oz can butter beans, drained (or 1½ cups cooked butter beans or other beans)
- 2 to 3 tablespoons vegan mozzarella
- vegan Parmesan for garnish
Instructions
- Prepare aromatics and sauté: Heat a skillet over medium heat and add the oil. Once hot, add chopped red onion, minced garlic, and a pinch of salt. Cook for about 4 minutes until the onion is translucent, stirring occasionally to prevent burning.
- Add mushrooms and seasonings: Incorporate chopped mushrooms, dried oregano, red pepper flakes, salt, and crumbled nori sheet if using. Cook for 3 to 4 minutes while stirring to soften the mushrooms and meld flavors.
- Mix in sun-dried tomatoes, olives, nutritional yeast, and tomatoes: Add the chopped sun-dried tomatoes, kalamata olives, and nutritional yeast. Stir well and let cook for about a minute. Then add the diced tomatoes, cover with a lid, and cook for 6 to 8 minutes until tomatoes become jammy. Stir and mash larger tomato pieces around 4 minutes into cooking for a rustic texture.
- Add butter beans, vegan mozzarella, and liquid: Fold in the drained butter beans. Next, add ½ to 1 cup of water or vegetable stock depending on the sauce consistency, then stir in vegan mozzarella. Mix thoroughly.
- Simmer to meld flavors: Cover the skillet again, reduce the heat to medium-low and let it simmer gently for 10 to 15 minutes, allowing the flavors to develop and the sauce to thicken.
- Adjust seasoning and consistency: Remove the lid, taste the sauce, and adjust salt, herbs, or red pepper flakes as needed. Add more water for a looser sauce if it has reduced too much.
- Garnish and serve: Sprinkle chopped fresh basil, vegan Parmesan, and extra red pepper flakes on top. Serve warm with garlic naan, sourdough, garlic bread, over pasta, or a baked potato for a satisfying meal.
Notes
- Use vegetable stock instead of water for added depth of flavor.
- Nori sheet adds a subtle umami flavor; omit for a milder taste.
- Adjust red pepper flakes to control the spice level.
- Vegan mozzarella can be substituted with any melting plant-based cheese.
- Butter beans can be replaced by cannellini or navy beans if preferred.
- Serve with crusty bread or pasta to soak up the delicious sauce.
