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Butter Bean Piccata

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: plant-based
Ingredients Method

Ingredients
  

Cashew Cream
  • 1 cup raw cashews
  • 1 cup water
  • 2 tsp apple cider vinegar
  • 1/2 tsp salt
Butter Beans
  • 2 cups butter beans soaked overnight and cooked per package directions.
  • 2 tbsp olive oil
  • 1 onion sliced
  • 3 cloves garlic sliced
  • 1 lemon zested and juiced
  • 1 tbsp capers
  • 1 tsp sea salt
  • pepper freshly ground
  • fresh parsley to garnish

Method
 

Cashew Cream
  1. Blend all ingredients in high speed blender until a cream-like consistency is achieved.
Butter Beans
  1. Add olive oil to a heated pan. Sauté onions over medium high heat until they become translucent, about 5 minutes. Add garlic and cook for another minute.
  2. Add beans and gently stir, taking care not to break the beans.
  3. Reduce heat to low. Add cashew cream, capers, lemon zest (from 1 lemon) and lemon juice (from said lemon). Season with salt and pepper. Cook for a few minutes, giving the beans time to become acquainted with, and absorb the flavour. Thin sauce with a little bit of water, if it thickens too much. Garnish with freshly chopped parsley and serve.