Creamy Tomato &amp; Basil Beans

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Creamy Tomato & Basil Beans

4.0

½ an onion, finely chopped

5 cloves garlic, crushed

1 tbsp tomato puree

3-4 large tomatoes, chopped (40-60oz)

2 x 400g tins of butterbeans

Small handful of torn fresh basil

250g firm tofu - I used tomato flavoured @taifuntofu but if you can’t find this, just use firm tofu and add a bit more tomato puree and salt

3 heaped tbsp nooch

2 tbsp white miso

Splash of water (1oz)

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Saute the onions in plenty of olive oil and a pinch of salt for 8 minutes. Add garlic and fry 3 minutes more, then add tomato puree the chopped fresh tomatoes and a big pinch of salt.
Bring to a boil then bubble and simmer for 5 to 6 minutes. Add the beans plus their juices from the can (I pour a little out of the top first) at the basil, saving a little for garnish. Bubble for a further 5 minutes.
Scoop out two spoonfuls and blend with the firm tofu (I use a tomato flavored one but if you can't find this add a little more tomato puree and salt) the nutritional yeast and the miso, add a splash or two of water to help it blend to a smooth consistency, season to taste.
Tip the tomatoy tofu cream into the beans, mix and gently heat.
Serve with yogurt, fresh basil, olive oil, black pepper, and enjoy with a slice of sourdough bread or your cooked grain of choice.

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