Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 small onion (diced)
- 1/2 cup sun-dried tomatoes (chopped)
- 1/2 cup chicken or vegetable broth
- 1 cup heavy cream (or coconut cream for a vegan option)
- 2 cans (15 oz each) butter beans (rinsed and drained)
- 1/2 cup grated Parmesan cheese (or 3 tablespoons nutritional yeast for a vegan version)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves (chopped, plus extra for garnish)
Instructions
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and diced onion and sauté until fragrant and translucent, about 2–3 minutes.
- Create the Creamy Sauce: Stir in chopped sun-dried tomatoes and cook for 1–2 minutes to release their flavors. Pour in the chicken or vegetable broth and bring to a simmer. Reduce heat and stir in the heavy cream.
- Add the Butter Beans: Gently fold in the rinsed and drained butter beans, making sure they are fully coated in the creamy sauce. Let them simmer for 5–7 minutes to absorb the flavors.
- Thicken the Sauce: Stir in grated Parmesan cheese, which will naturally thicken the sauce. Adjust the sauce consistency with more broth if needed.
- Finish with Fresh Herbs: Sprinkle chopped fresh basil on top for a burst of flavor and garnish with additional basil before serving.
Notes
- For a vegan version, substitute heavy cream with coconut cream and Parmesan cheese with nutritional yeast.
- Adjust salt and pepper to taste depending on the saltiness of your broth and cheese.
- Red pepper flakes add a nice heat but can be omitted if you prefer a milder dish.
- This dish pairs well with crusty bread or over cooked pasta or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian