Puttanesca Butter Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender butter beans in an umami-rich puttanesca sauce with olives, sun-dried tomatoes, mushrooms, and fresh basil. A flavorful plant-based one-pot meal that's naturally gluten-free and dairy-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 teaspoons oil
- 1 cup chopped red onion
- 3 garlic cloves (minced)
- 4 ounces mushrooms (such as cremini, white, baby portabella, etc., chopped)
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- 1 nori sheet (crumbled, optional)
- 2 tablespoons chopped sun-dried tomato
- 3 tablespoons kalamata olives (chopped or sliced)
- 15 ounce can diced tomatoes (or 1½ cups chopped fresh tomatoes)
- 1 tablespoon nutritional yeast
- 1/2 to 1 cup water (or stock )
- 2 to 3 tablespoons vegan mozzarella
- 15 oz can butter beans (drained or 1½ cups cooked butter beans or other beans of choice)
- fresh chopped basil, pepper flakes, vegan Parmesan
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1262mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1017mg
- Calcium
- 131mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1262MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.