Name: Puttanesca Butter Beans
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 3 servings
Ingredients: 2 tsp oil; 1 cup red onion (chopped); 3 clove garlic cloves (minced); 4 oz mushrooms (such as cremini, white, baby portabella, etc., chopped); 1 tsp dried oregano; 0.25 tsp red pepper flakes; 0.5 tsp salt; 1 sheet nori sheet (crumbled, optional); 2 tbsp sun-dried tomato (chopped); 3 tbsp kalamata olives (chopped or sliced); 15 can diced tomatoes (or 1.5 cups chopped fresh tomatoes); 1 tbsp nutritional yeast; 0.75 cup water (or stock); 2.5 tbsp vegan mozzarella; 15 can butter beans (drained or 1.5 cups cooked butter beans or other beans of choice); null null fresh chopped basil; null null pepper flakes; null null vegan Parmesan

Instructions

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1

Heat a skillet over medium heat. Add the oil (2 tsp), chopped red onion (1 cup), and a good pinch of salt (0.5 tsp). Cook until the chopped red onion (1 cup) is translucent, about 4 minutes.
2

Add mushrooms (4 oz), dried oregano (1 tsp), red pepper flakes (0.25 tsp), remaining salt (0.5 tsp), and sheet (1 nori), if using. Cook for 3-4 minutes. Stir in chopped sun-dried tomato (2 tbsp), kalamata olives (3 tbsp), and nutritional yeast (1 tbsp). Cook for 1 minute, then mix in the can diced tomatoes (15 ounce). Cover and cook for 6-8 minutes until jammy, stirring and mashing large tomato pieces after 4 minutes.
3

Fold in the can butter beans (15 oz). Add water (0.75 cup) (adjust based on liquid content) and vegan mozzarella (2.5 tbsp). Mix well. Cover, reduce heat to medium-low, and simmer for 10-15 minutes to meld flavors.
4

Taste and adjust seasoning with more [salt], [dried oregano], or [red pepper flakes] if needed. If the sauce is too thick, add a bit more [water].
5

Garnish with [fresh chopped basil], [pepper flakes], and [vegan Parmesan]. Serve with garlic naan, sourdough, garlic bread, over pasta, or over a baked potato.