Description
A creamy butter bean recipe with sun-dried tomatoes, garlic, and fresh basil, perfect for any occasion.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream or coconut cream (for vegan)
- 2 cans butter beans, drained and rinsed (or 3 cups cooked dried butter beans)
- 1/4 cup grated Parmesan cheese or 2 tbsp nutritional yeast (for vegan)
- 1/4 cup fresh basil, torn or chopped
- Salt and black pepper to taste
- Optional: spinach, kale, or arugula, red pepper flakes, lemon zest or juice
Instructions
- Heat olive oil in a skillet over medium heat until shimmering.
- Add the finely chopped onion and sauté for 4–5 minutes until softened and translucent.
- Incorporate minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the sun-dried tomatoes, letting them toast for 1–2 minutes.
- Pour in the broth and bring to a gentle simmer.
- Add in the heavy cream or coconut cream and stir until completely combined.
- Let the sauce simmer for 3–5 minutes to reduce and deepen the flavors.
- Add the butter beans, stirring gently to coat them in the sauce.
- Stir in the Parmesan or nutritional yeast until melted and creamy.
- Finish with fresh basil and optional greens, stirring just until wilted.
- Remove from heat and let it rest for a few minutes.
Notes
For added flavor, consider using a splash of white wine or incorporating other vegetables like zucchini or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 30mg