Description
Comforting and creamy butter beans with sun-dried tomatoes, reminiscent of Tuscany’s rich flavors.
Ingredients
Scale
- 2 cups butter beans (canned or cooked)
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat until shimmering.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the chopped sun-dried tomatoes and cook for 2-3 minutes until heated through.
- Gently add in the butter beans and stir to combine, allowing them to soak up the flavors for about 2 minutes.
- Pour in the heavy cream and bring to a gentle simmer.
- Gradually stir in the grated Parmesan cheese until melted and creamy.
- Add salt, pepper, oregano, and basil, and stir well.
- Allow to simmer for 5-7 minutes until slightly thickened.
- Garnish with fresh parsley and serve warm.
Notes
Allow the heavy cream to come to room temperature for a smoother mix. Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 50mg