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Butter Bean Piccata

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

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

Instructions
 

Cashew Cream

  • Blend all ingredients in high speed blender until a cream-like consistency is achieved.

Butter Beans

  • 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.
  • Add beans and gently stir, taking care not to break the beans.
  • 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.
Keyword piccata