Mediterranean Creamy Beans | Easy High Protein Vegan Dinner

If you like cooking your recipes in one single pot, you are absolutely going to fall in love with this Mediterranean creamy beans recipe that's cooked in one pot, baby. There's so much flavor, it's tangy, it's zippy, it's got 21 grams of protein and a whopping 16 grams of fiber per serving. Your gut will thank you, your body will feel so good, and honestly, this is a one-bowl recipe you'll master the first time you make it. So, if you love healthy, high-protein, plant-based, delicious recipes like this one, subscribe below and let's get into it. Now, I know I say this in a lot of my recipes, but when I say that, you literally probably have all of the ingredients to make this. Like, believe me, you do. Like I mentioned, random ingredients that are gonna go bad. We're using an old, weird sweet potato, a single tomato, and a single onion. Like, that's it for the main produce, plus, you know, a little bit of fresh parsley. But it could be any herb you like, honestly. And some beans. Speaking of beans, you can use any white bean you like, but I'm opting for butter beans today because they're creamy, dreamy, and they've got this nice, hearty bite to them that I love, but white beans, chef's kiss. So, to get started, what we're gonna need to do is soak some cashews. I've already done that. You can tell that they're soaked because they're nice and kind of plumped up. This just helps to soften them because we are going to be blending them a little later on to turn them into a cream sauce. All we gotta do at the moment is just quickly prep our veggies. Just finely dice up your small onion and our sweet potato. And then you can also dice your tomato and put it aside so it doesn't leak all over your onions. Since we're going for some Mediterranean vibes as well, we're gonna be using Kalamata, ooh! We're gonna be using Kalamata olives, okay? And if yours don't come pre-sliced like mine are not, give them a quick slice or a rough chop. Gotta go clean off my laptop. And hey, don't forget to chop up our three honky cloves of garlic while we're at it. Also, it's worth mentioning that if you don't have sweet potato, you can totally just sub this out for chopped carrot. I just happened to use sweet potato when I first tested this and I liked the sweetness it gave, but carrots would be just fine. So now we're just gonna get a stock pot, heating up with a little bit of olive oil. I'm just using a tablespoon. Once it is H-A-W-T, we are going to get started on sauteing first the onion and the sweet potato. We're doing the sweet potato with the onions first. Ooh, and apparently one olive. Because sweet potato is harder and takes a little bit longer to cook. We want it to get nice and soft. We're gonna cover with a lid and just let these sweat out for about five to seven minutes. In the meantime, we are going to need to use some lemon juice and lemon zest a little bit later on in the recipe. So you can take a microplane right now or just the small side of a box grater and zest off about half of the zest of one lemon and chop up some parsley for our garnish near the end. Okay, things are starting to get a little bit brown, which is what we like. So now we're gonna add in two tablespoons of some tomato paste for richness, tang, flavor, all that good stuff. Our chopped garlic and some fine spices, okay? We've got some smoked paprika, dried oregano, red chili flakes, and some salt. And we want to let the tomato paste kind of caramelize a little bit for two or three minutes. Caramelizing it will actually help to develop a little bit more flavor and overall just make it, you know, that much more tasty. Incoming diced Roma tomato. The butter beans, of which we are using two cups or about one 19-ish ounce can. And our two cups of veggie broth. Give it a little mixy mixy. Cover. And we're just going to simmer on like medium low heat, you know, just until it's bubbly for about eight to 10 minutes, we just want the sweet potato to soften, okay? We want it to be fork tender, not total mush. Like we're not going for mashed potatoes here. Just, you know, it's holding its shape, but soft. In the meantime, you can take your half a cup of soaked cashews and blend them up in a high-speed blender with a half a cup of water and blend them until they're smooth. You have a nice cashew cream. Should look something like this. If you want to make this nut-free, you can swap out the cashews for raw sunflower seeds. Or if you want to skip the soaking and blending entirely, you can just swap this whole thing out. Wow, I'm just getting steamed right now. With one cup of canned coconut milk. You're welcome. Let's see how we're doing. Wow, she be bubbling. At this point, we can stir in our Kalamata olives and pour in the cashew cream. Give it a nice little sensuous stir. And oh my God, I forgot to add black pepper. Sinful. Thumb, shout. Always add black pepper to anything. We're just gonna let this thicken up and it will thicken over the span of about two or three minutes. That sauce is just going to cling tenaciously to those beans. It's gonna be thick, creamy, saucy. Oh my God. Sorry, I have to say this, but whenever I use or hear the words together, cling tenaciously, it always reminds me of a really stupid skit from Ren and Stimpy back in the 90s with Powdered Toast Man declaring to the children he's rescuing, children, cling tenaciously to my buttocks. And that's all I remember. Quick man, cling tenaciously to my buttocks. It's so stupid, but it's funny. Back to the cooking show. Finish her off with that lemon juice and most of the parsley. Save a little bit for, you know, pretty garnish and stuff. And squeeze in the juice of half a lemon, about two tablespoons or so, or to taste. See how you like it with half a lemon. You could always add more after. This is why I work out. Also, fun little side note. I am gonna be eating this tonight after I finish filming this, is this here cornbread I'm testing. I just wanted to show you guys because it looks cool and it's pretty good so far. It's a jalapeno cheddar cornbread, you guys. And like, mm, I am actually just testing this out. So you guys are gonna see this on a channel in a couple weeks. Totally vegan, gluten-free, higher in protein than your average cornbread. So if you want the recipe for this and you wanna be one of the first to see it, make sure you subscribe below, you guys. That's how it works around here, you know? Subscribe and you get free recipes every single week. Okay, people, can we just take a moment to appreciate the dreamy, creamy glory that is this Mediterranean creamy beans? Mm! This is, this is, you have to make it. That is what this is. It's tomatoey, garlicky, the Kalamata olives, oh my gosh. Everything, this is just giving everything you want in a comforting, creamy bean dish. If you guys have bean enjoying this video, which I hope you have, I've got some fun bonus content and behind-the-scenes footage from this video over on my YouTube memberships below and on my Patreon. If you want a new way to support your girl here at Steamy Vegan beyond subscribing, I would so appreciate you guys checking those out. Links are below. I love ya. I'll see you in another video real soon. Mwah, mwah, mwah. Ta-ta. Are we clinging tenaciously to my buttocks?