Description
A simple, flavorful dish featuring creamy butter beans cooked in a savory garlic and herb sauce.
Ingredients
Scale
- 2 (15-ounce) cans butter beans, rinsed and drained
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for 1 minute until fragrant. Do not let it brown.
- Stir in the chopped sun-dried tomatoes, oregano, basil, and red pepper flakes, if using. Cook for 1 minute.
- Add the rinsed and drained butter beans and vegetable broth to the skillet. Bring the mixture to a simmer.
- Reduce the heat to low and let it simmer for 5 minutes, allowing the beans to absorb the flavors.
- Stir in the heavy cream and Parmesan cheese. Cook until the sauce thickens slightly, about 2-3 minutes.
- Season with salt and black pepper to your taste.
- Remove from heat and garnish with fresh chopped parsley before serving.
Notes
- For a thicker sauce, mash about one quarter of the beans against the side of the skillet before adding the cream.
- You can substitute canned cannellini beans for butter beans.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 10
- Protein: 15
- Cholesterol: 30
Keywords: butter beans, Tuscan, marry me, garlic, sun-dried tomatoes, vegetarian, quick side dish