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Creamy Tomato and Basil Beans

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Tomatoey beans. Great with bread or just on its own.

Ingredients

Units Scale
  • 1 small onion, finely chopped
  • 5 cloves garlic, crushed
  • 1 tbsp tomato puree
  • 3–4 large tomatoes, chopped
  • 800g of white beans
  • Small handful of torn fresh basil
  • 250g firm tofu
  • 3 tbsp nutritional yeast
  • 2 tbsp white miso
  • Splash of water

Instructions

  1. Sauté the onions in plenty of olive oil and a pinch of salt for 8 mins.
  2. Add garlic and sauté three mins more
  3. Add tomato puree, the chopped fresh tomatoes and a big pinch of salt.
  4. Bring to the boil, then bubble and simmer for 5-6 mins.
  5. Add the beans + most of their juices from the can, and the basil, reserving a little for garnish. Bubble for a further 5 mins.
  6. Scoop out 2 spoonfuls and blend with the firm tofu the nutritional yeast, and the miso. Add a splash or two of water to help it blend to a smooth consistency if needed. Season to taste.
  7. Tip the tomatoey tofu cream into the beans, mix and gently heat.
  8. Serve with yoghurt, olive oil, black pepper and enjoy with a slice of sourdough bread.

Find it online: https://recipes.jordanprins.com/creamy-tomato-and-basil-beans/