About the Recipe
Ingredients
·      1 red onion, diced
·      4–6 garlic cloves, minced
·      1/2 cup sun-dried tomatoes in oil, diced
·      1 tablespoon smoked paprika
·      1/2 teaspoon red pepper flakes
·      2 teaspoons Italian seasoning
·      1/2 teaspoon salt
·      2 (14 oz) cans diced tomatoes
·      2 (15 oz) cans butter beans, rinsed and drained
·      1/2 cup full-fat coconut milk or cashew cream
·      1/4 cup nutritional yeast
·      Juice from 1/2 lemon
·      1/2 cup basil, chiffonade
Preparation
1.    Heat oil in a large skillet over medium heat. Add diced onion and cook until translucent.
2.    Stir in garlic and sun-dried tomatoes and cook until fragrant.
3.    Add tomatoes, smoked paprika, red pepper flakes, Italian seasoning, and salt. Stir to combine.
4.    Add butter beans and mix well. Cook for 2–3 minutes to absorb the flavors.
5.    Stir in coconut milk or cashew cream and nutritional yeast. Simmer for 5–7 minutes until thickened.
6.    Add lemon juice and chiffonade basil. Stir and serve over wild rice or millet.