You’re going to love this quick and satisfying vegan dinner. It all comes together in a skillet with butter beans), fresh green beans, frozen peas, and chopped dill. This creamy and luscious potful is even better when served with crusty bread for scooping. A simple homemade cashew cream made in the blender really elevates the overall richness. 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.
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.
Creamy Dilly Beans & Peas (Vegan)
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
Equipment
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.
Such a delicious recipe! I even forgot to throw in the peas and it was still wonderful. The fresh dill really makes everything sing.
This was absolutely delicious. The butter beans were just perfect in it..
There is everything to love about this meal! Beans – check!, Dill – Check! Green peas – check! Big savory depth of flavors – check! My husband and I enjoyed this alongside some Greek marinated soy curls for added protein. Really loved this one and will add into our faves rotation.
I loved Creamy Dilly Beans & Peas (Vegan). I added a small potato instead of cashew cream and served it over a thick slice of tomato. It was absolutely delicious and will become a comfort food favorite. Serving the dilly beans and peas over crusty bread sounded so delicious. However, since I follow a gluten-free diet (which seems to be synonymous with no crusty bread!), the slice of tomato was a perfect accompaniment. Thank you for creating and sharing this incredible recipe.
This was SO good! I folded in a most of a bag of mixed greens that needed to get used at the end. Thank you for sharing such wonderful recipes with us.
Just what I needed today – thank you so much!
It looks absolutely scrumptious
Wow!
Also definitely making this on the weekend.