Description
Creamy butter beans are simmered in a rich, garlicky sun-dried tomato and basil sauce in this rustic Tuscan-inspired dish. It’s hearty, full of flavor, and perfect served with crusty bread to soak up every drop.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 small red onion, diced
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/3 cup sun-dried tomatoes, chopped
- 2 cans (15 oz each) butter beans, drained and rinsed
- 1/2 cup vegetable broth
- 1/2 cup canned crushed tomatoes
- 1/4 cup coconut cream or heavy cream
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- Crusty sourdough or rustic bread, for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3–4 minutes until soft and translucent.
- Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Add sun-dried tomatoes and cook for 2 minutes, stirring occasionally.
- Stir in butter beans, crushed tomatoes, and vegetable broth. Simmer uncovered for 8–10 minutes.
- Reduce heat and stir in coconut cream or heavy cream. Simmer gently for 2–3 minutes until slightly thickened.
- Season with salt and black pepper to taste.
- Stir in fresh basil and parsley just before serving.
- Serve hot with toasted sourdough or rustic bread for dipping.
Notes
- For a vegan version, use coconut cream instead of heavy cream.
- Dish can be made ahead and reheated gently before serving.
- Try adding sautéed spinach or kale for extra greens.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
