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5 from 1 vote

Creamy Beans with Garlic and Sumac

Prep Time10 minutes
Cook Time24 minutes
Course: Main Course
Servings: 4 people

Equipment

  • blender, food processor or immersion blender
  • heavy bottomed shallow pan
  • microplane

Ingredients

  • 1 tbsp neutral oil
  • 2 shallots finely minced
  • 6 cloves garlic finely minced
  • 2 cans large butter beans (or cannellini beans) 15 oz, with a little liquid
  • 200 ml vegetable broth
  • 1 lemon juiced
  • 2 tbsp nutritional yeast
  • salt kosher, to taste
  • black pepper to taste
  • 1 tbsp sumac
  • scallions or chives thinly sliced, for garnish

Instructions

  • In a pan over medium heat, add oil. Next add shallot and cook down until fragrant and tender, about 1-2 minutes. Add garlic and saute for another minute.
  • Add beans to the pan (mostly drained with a small amount of the bean liquid) and saute again. Add vegetable broth, lemon juice and nutritional yeast and stir to combine. Bring to a low simmer, then transfer 1/4 of the mixture into a blender. Blend until smooth and return the mixture to the pan. The result should be a nice, creamy consistency. Alternatively, you can use an immersion blender, just be sure not to blend too much. Or you'll end up with bean mush.
  • Season the beans with salt and pepper, then remove from heat. When ready to serve, sprinkle with a generous amount of sumac and garnish with scallions or chives. Finish off with a drizzle of olive oil and enjoy with a crusty piece of bread.