Description
A delightful one-pan recipe highlighting rich flavors of buttery beans combined with sun-dried tomatoes and herbs.
Ingredients
Scale
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small onion, diced
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup chicken or vegetable broth
- 1 cup heavy cream (or coconut cream for vegan)
- 2 cans (15 oz each) butter beans, rinsed and drained
- 1/2 cup grated Parmesan (or 3 tablespoons nutritional yeast for vegan)
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh basil, plus extra for garnish
Instructions
- Begin by heating the olive oil in your large skillet over medium heat. Once the oil is shimmering, add your minced garlic and diced onion. Stir them together and let them cook for about 2 to 3 minutes until they soften and become fragrant.
- Next, introduce the chopped sun-dried tomatoes to the pan. Sauté them along with the garlic and onion for another 1 to 2 minutes.
- Pour in the chicken or vegetable broth, stirring to combine. Bring the mixture to a gentle simmer, then add your heavy cream (or coconut cream).
- Once your cream base is ready, toss in the rinsed butter beans and stir gently. Allow the mixture to simmer for 5 to 7 minutes.
- Now, it’s time to mix in the grated Parmesan cheese. Stir it into the pan, letting it melt and thicken the sauce to your desired consistency.
- Finally, sprinkle in the Italian seasoning, salt, black pepper, and red pepper flakes (if using). Taste and adjust the seasoning, then finish by stirring in the fresh basil.
Notes
Fresh basil enhances flavor significantly. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 560 mg
- Protein: 18 g