Butter Bean & Dumplings with Cashew Cream Sauce
This creamy butter bean stew with fluffy dumplings is the ultimate cozy comfort food. Made with butter beans, cashew cream, and homemade dumplings, it's rich, hearty, and packed with flavor. The tomato-infused broth and tender dumplings soak up all the goodness, making each bite irresistible. Perfect for a warming dinner tonight!
Ingredients
- 2 tablespoon olive oil – Adds a rich smooth base for sautéing aromatics.
- 1 yellow onion diced – Provides a natural sweetness and depth to the stew.
- 3 garlic cloves minced – Enhances the dish with a bold, savory flavor.
- 1 tablespoon tomato paste – Intensifies the umami flavor and creates a rich velvety broth.
- 1 teaspoon fresh thyme – Adds a fragrant earthy note to balance the flavors.
- ½ teaspoon black pepper – Provides a subtle warmth and enhances the overall taste.
- 1 bay leaf – Optional Infuses the broth with deep, aromatic flavors.
- 4 cups vegetable broth – The flavorful base that ties all ingredients together.
- 2 cans butter beans drained & rinsed – The heart of the dish, offering a creamy and hearty texture.
- ½ cup raw cashews soaked & blended – Creates a smooth, cashew cream sauce that thickens and enriches the stew.
- 1 cup baby spinach or kale – Adds freshness and a nutritional boost.
- 1 tablespoon lemon juice – Brightens the dish with a touch of acidity.
Instructions
- Sauté the Base – Heat olive oil in a dutch oven over medium heat. Add onions, garlic, and tomato paste. Cook for 2-3 minutes until fragrant.
- Build the Stew – Add thyme, black pepper, bay leaf, and vegetable broth. Bring to a gentle simmer over medium-low heat.
- Add Butter Beans – Stir in butter beans and let them absorb the flavors.
- Make the Cashew Cream – Blend soaked cashews with ½ cup hot water until smooth. Stir into the stew for a creamy texture.
- Drop the Dumplings – Using a smaller spoon, scoop dumpling dough into the stew, giving them little breathing room to expand. Cover and cook for 10-12 minutes until they are fluffy and cooked through.
- Finish & Serve – Stir in baby spinach, remove the bay leaf, and finish with lemon juice. Serve hot with crusty bread.