Tomato & Basil Butter Beans

Method

1. 1
   Peel and mince garlic cloves.
2. 2
   To a good non-stick frying pan on medium-low heat, add the olive oil and minced garlic, stirring often.
3. 3
   After a few minutes, add the cherry tomatoes, stirring often until they’ve blistered.
4. 4
   Drain and rinse two cans of butter beans, setting aside 2/3 cup for the sauce.
5. 5
   Once the cherry tomatoes have blistered, press them gently with the back of a wooden spoon until they pop.
6. 6
   To a blender, add about 1/3 of the cherry tomatoes, 2/3 cup of butter beans, nutritional yeast, soft tofu, salt, lemon juice and water. Blend until smooth and creamy.
7. 7
   Add the remaining butter beans to the pan with the cherry tomatoes, then add the sauce from the blender and bring to a simmer.
8. 8
   Roughly chop basil leaves, then add them to the pan, saving about 1/4 as a topping.
9. 9
   Remove from heat, dish up, top with the remaining chopped basil and enjoy!