This green beans recipe is heavily inspired from Jenné Claiborne’s cookbook Sweet Potato Soul. I tried to keep the flavors of the dish, but added in some butter beans and cooked the dressing mixture. Sweet potato soul is incredible - not just because of Jenné's delicious recipes, but her writing feels so full of joy and enthusiasm for the food she cooks. Her storytelling is welcoming - both into her life and to veganism. If you’re looking to dabble with eating less animal products, you’ll want her cookbook in your kitchen.
1.5lb (680g) green beans, trimmed
2 15oz cans butter beans, drained and rinsed
3 tbsp olive oil
3 tbsp shallot, minced
3 tbsp apple cider vinegar
1.5 tbsp dijon mustard
dash cayenne pepper
3 tbsp nutritional yeast
1.5 tsp black pepper
Place 1“ of water in a big pot with a good lid, add the green beans and a good pinch of salt, tightly cover, and steam until bright green yet tender, about 5 minutes. Drain the beans.
In the same pot you used, add in the olive oil and shallots. Cook on medium-low to soften the shallots, but not to brown them. Around 2-3 minutes.
Take the pot off the heat and add in the vinegar, mustard, nutritional yeast, pepper, and cayenne. Mix to combine and then add in the butter beans to coat and slightly warm.
Toss in the green beans to the pot. Evenly coat all the ingredients and plate.
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