Description
A creamy butter bean recipe that combines buttery beans with sun-dried tomatoes and fresh basil, delivering warmth and satisfaction.
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: handful of spinach, kale, or arugula
- Optional: pinch of red pepper flakes
- Optional: lemon zest or juice
Instructions
- Heat olive oil in a skillet over medium heat until it shimmers.
- Add the chopped onion and sauté for 4–5 minutes until softened and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the chopped sun-dried tomatoes and toast for 1–2 minutes.
- Pour in the broth and bring to a gentle simmer.
- Add the heavy cream (or coconut cream) and stir to combine, then let it simmer for 3–5 minutes.
- Add the butter beans and gently stir to coat them in the sauce, simmering for about 8–10 minutes.
- Stir in the Parmesan cheese (or nutritional yeast) until melted and creamy.
- Add fresh basil and any optional greens, stirring until wilted.
- Remove from heat and let it rest for a few minutes before serving.
Notes
Use high-quality olive oil for better flavor. Consider adding herbs like thyme or oregano for an extra layer of taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg