Pink Goddess Butter Beans
Ingredients
Pink Goddess Sauce
- 300 g silken tofu
- 200 g beetroot (cooked - this equals 1 large beet, or 1 cup of cooked beet)
- 50 g raw cashews (soaked if your blender isnt strong)
- 20 g nutritional yeast
- 125 ml vegetable stock (low salt)
- 1/2 whole lemon (the juice)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp Dijon mustard (optional, reduce to 1 tsp if its a new flavour)
- 1/2 tsp sea salt (optional, omit under 12 months)
- Pinch black pepper (optional to taste, omit under 12 months)
- 1 tbsp maple syrup (up to 2 tbsp, depending on how earthy the beets are - optional, omit under 12 months)
Beans
- 2 × 400g can of butter beans (drained and rinsed)
Instructions
- Add all of the sauce ingredients to a blender and blend the sauce until smooth. This may take 30 seconds - 3 minutes depending on your blender, don't rush this step, you want smooth cashews!
- Pour the sauce into a large pan, stir through the butter beans, then cook over medium heat, covered with a lid, for ten minutes, stirring occassionally.
- Serve with rice, sourdough, or however you like (make sure to mash or flatten the beans depending on your babies age). We like to serve with a little natural coconut yogurt, extra squeeze of lemon, and fresh coriander to top.