This lemon garlic butter beans dish will convert even the biggest bean haters. With a blend of zucchini, onions, garlic, and butter beans, it's a flavorful and healthy meal that can be served with toasted bread.
1: Thinly slice the zucchini and the onion, peel and mince garlic cloves, cut the peel off half of the lemon and slice into thin strips.
2: Toss zucchini in 1 tbsp olive oil, a pinch of salt and pepper. If using an air fryer, toss at 425F for 15-18 minutes, flipping a couple times to avoid burning. If using an oven, roast for 20 minutes at 400F, flipping halfway.
3: In a non-stick frying pan on medium-low heat, add the olive oil and sliced onions, stirring often.
4: After a few minutes, add the minced garlic and lemon strips, continuing to stir often.
5: Drain and rinse the butter beans, setting aside 2/3 cup for the sauce.
6: Turn the onions down to low while blending the sauce. In a blender, add about 1/3 of the sautéed onions and lemon from the pan, 2/3 cup of butter beans, tofu, nutritional yeast, salt, juice from the entire lemon and water. Blend until smooth and creamy.
7: Add the remaining butter beans to the pan, then add the sauce from the blender and bring to a simmer.
8: Finely chop the basil leaves.
9: Remove from heat, dish up, top with the roasted zucchini and chopped basil and enjoy!
