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Creamy butter beans in an orange pumpkin sauce in a skillet with 3 slices of baguette.
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Cheesy Pumpkin Beans Recipe (Vegan)

These cheesy, creamy pumpkin beans on toasted bread make a speedy 10-minute fall dinner with 31g of plant-based protein!
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Author: Eloïse

Ingredients
 

  • 14 oz (400 g) canned butter beans or other white beans
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 2 teaspoons curry powder
  • ⅓ cup (85 g) 100% pumpkin puree
  • 2 tablespoons cashew butter sub white almond butter or tahini
  • 1 cup (60 ml) water
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon fine sea salt

For serving

  • 4-6 slices sourdough bread gluten-free if needed

Instructions
 

  • Butter beans in a beige colander.
    Beans: Drain and rinse the butter beans.
  • Garlic and curry powder with olive oil in a cast-iron skillet.
    Garlic & curry: Heat a skillet with olive oil and sauté the grated garlic over medium heat for 2 minutes until fragrant. Add in the curry powder and stir continuously for another minute.
  • Butter beans sautéed in garlic and curry orange in a cast-iron skillet.
    Sauté: Add the drained and rinsed chickpeas to the pan. Sauté for 2 minutes.
  • Butter beans in a thick vibrant orange sauce in a cast-iron skillet.
    Make the sauce: Add in the pumpkin puree, cashew butter, water, nutritional yeast, and salt. Stir until a sauce forms and thickens.
  • Creamy butter beans in an orange sauce on 2 slices of toast.
    Serve the pumpkin beans with toasted bread, cooked rice, or roasted sweet potatoes.

Nutrition

Calories: 654kcal | Carbohydrates: 108g | Protein: 31g | Fat: 13g | Saturated Fat: 3g | Fiber: 16g | Sugar: 7g
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