Creamy Lemon Butter Beans

Heat a large skillet over medium and melt the plant-based butter. Add the diced shallots and garlic and cook a few minutes until they soften.
2 tablespoons plant-based butter
2 medium shallots
4 garlic cloves
Stir in the Italian herbs, chili flakes, salt, and pepper, and let everything cook for another minute.
1 teaspoon Italian herbs mix
¼ teaspoon red chili flakes
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Pour in the water from the beans together with the plant-based cream and bring it to a gentle simmer.
1 cup water from the canned beans
1 cup plant-based heavy cream
Lower the heat and stir in the beans. Allow them to cook about 5 minutes, just until the sauce starts to thicken.
2 can (14 oz / 400 g) butter beans
Add the lemon zest, lemon juice, and nutritional yeast. If the sauce looks too thick, splash in a little more bean water until it’s as creamy as you like.
Juice and zest of 1 small lemon
2 tablespoons nutritional yeast
Turn off the heat and fold in the torn basil. Taste and adjust the seasoning. Serve warm with crusty bread or spooned over rice.
6-8 fresh basil leaves