Description
This delightful dish captures the essence of the Mediterranean with its creamy texture and robust flavors.
Ingredients
Scale
- 1 can of Butter Beans
- 1/2 cup Sun-Dried Tomatoes, chopped
- 2 cloves Garlic, minced
- 1 Onion, diced
- 1/2 cup Heavy Cream (or coconut cream for vegan)
- 1 cup Chicken or Vegetable Broth
- 1/2 cup Parmesan Cheese (or nutritional yeast for dairy-free)
- Fresh Basil, chopped
- 2 tbsp Olive Oil
- Italian herbs, salt, pepper, and red pepper flakes (optional)
Instructions
- Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and diced onion, cooking for about 2–3 minutes until they become fragrant and softened.
- Next, stir in the chopped sun-dried tomatoes and let them cook for 1–2 minutes. After that, pour in the broth and bring the mixture to a gentle simmer. Stir in the heavy cream.
- Gently fold in the rinsed butter beans, ensuring they are well-coated with the sauce. Allow them to simmer for 5–7 minutes.
- As your dish nears completion, stir in the Parmesan cheese, allowing it to melt and thicken the sauce further. Season with salt, pepper, and a hint of red pepper flakes.
- Finally, sprinkle fresh chopped basil over the dish before serving.
Notes
Leftovers store well in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 12 g