You’re going to love this quick and satisfying vegan dinner. It all comes together in a skillet with white beans (I use butter beans), fresh green beans, frozen peas, and chopped dill. This creamy and luscious pot of beans and veg is even better when served with crusty bread for scooping. A simple homemade cashew cream made in the blender really elevates the richness of this weeknight winner. Dilly beans and peas is like a lighter and brighter version of my veggie sausage and white bean skillet, which also cooks in about 40 minutes!
Saucy beans with extra vegetables and a creamy dilly sauce? Count me in. These dilly beans and peas are kind of light and lush at the same time. This is the intersection of tasty vegan dinners that I usually like to find myself at!
I bring in some of my favorite flavor pairings here. Grainy mustard, fresh dill, ground coriander, miso, fresh garlic, and lemon all play off the beans and vegetables nicely.
This is a super comforting dish that doesn’t exactly bring it in the looks department, and that’s okay! I honestly had a hard time photographing this recipe because of the overall… beige quality haha. Rest assured that it’s filled with flavor and very satisfying.
When I was testing this one, I tried a version with chopped greens that was also great! Feel free to add a couple handfuls of chopped spinach or kale with the peas at the end if you’re so inclined.
The homemade cashew cream really does make this skillet of beans so rich and hearty! It’s hard to replace. You could substitute pine nuts or sliced and skinned almonds if that works for you. If you have access to a vegan cooking “cream” or unsweetened coffee creamer (I like this one) at your local store, one cup of that will fill in fine for the cashews and water. Don’t forget to blend it with the miso though! We want that umami kick.
Creamy Dilly Beans & Peas (Vegan)
Comfy and cozy dilly beans and peas! This vegan dinner with beans and veg comes together in one skillet in about 40 minutes. It’s lush, comforting, and filled with flavor.
Servings 3 -4
Ingredients
- ⅓ cup (79 ml) raw cashews, soaked for at least 2 hours and drained
- ⅔ cup (158 ml) water
- 1 teaspoon light miso
- 1 tablespoon olive oil
- 1 medium shallot, small dice
- 2 cloves garlic, minced
- ¾ teaspoon ground coriander
- 2 teaspoons grainy mustard
- ⅓ lb (151 grams) green beans, trimmed and chopped into 2-inch pieces
- sea salt and ground black pepper, to taste
- 2 398 ml cans butter beans, drained and rinsed (about 3 cups beans total)
- 2 cups (500 ml) vegetable stock
- ¾ cup (177 ml) frozen peas
- 1 tablespoon lemon juice
- ¼ cup (59 ml) fresh dill leaves, chopped
- Crusty bread, for serving
Notes
- Any white bean will work well in this recipe! I just like the big and toothsome butter beans.
Instructions
Make the cashew cream. In an upright high-speed blender, combine the cashews, water and miso. Blend on high until you have a smooth cream consistency. Set aside.
Place a braiser-style pot or deep skillet on the stove and set it to medium heat. Once hot, pour in the olive oil and swirl it around. Add the shallots and sauté until soft and translucent, about 5-6 minutes.
Add the garlic, coriander, and mustard to the pot and stir for 30 seconds. Add the green beans, season with salt and pepper, and stir. Then, add the butter beans and vegetable stock. Stir and place a lid on top. Bring the beans to a boil and then simmer uncovered until green beans are tender, about 8 minutes.
Once green beans are tender, add the frozen peas and cashew cream. Season again with salt and pepper. Keep stirring until green peas are tender and bright green, about 2 minutes. The liquid will reduce and thicken.
Add the lemon juice and dill to the beans and stir. Serve the dilly beans and peas piping hot with some crusty bread for scooping.
Hello
I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.