Caramelized Onion& Sundried Tomato Butterbeans

Heat a large skillet over medium heat and add a drizzle of oil if desired.

Add the sliced white onion and sauté for 10–15 minutes, stirring occasionally, until the onion is deeply caramelized and golden; add a splash of water if the pan becomes too dry.

Stir in the minced garlic, sliced sundried tomatoes, dried Italian herbs, and chili flakes; cook for about 1 minute until fragrant.

Add the balsamic vinegar, tomato paste, and nutritional yeast; stir well and let the mixture cook for 2 minutes to meld the flavors.

Pour in the canned butterbeans with their liquid and the vegetable broth; bring to a gentle simmer.

Reduce the heat and let the bean mixture simmer for 10 minutes, stirring occasionally, until the sauce thickens and the beans are heated through.

Remove the pan from heat and fold in the chopped parsley, lemon zest, and lemon juice; taste and adjust salt or pepper as needed.

If serving with sourdough, toast slices of sourdough bread until golden and crisp, then spoon the bean mixture over the toast.

Alternatively, cook pasta according to package instructions, drain, and toss with the bean sauce for a hearty pasta dish.

Serve immediately, garnished with an extra sprinkle of parsley or a drizzle of olive oil if desired.