Description
Creamy butter beans in a rich sun-dried tomato and herb sauce that’s so delicious it might inspire a marriage proposal
Ingredients
Scale
- 2 cans (15 oz each) butter beans, drained and rinsed
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes in oil, chopped
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Heat olive oil in a large skillet over medium heat. Cook diced onion for 5-6 minutes until softened.
- 2. Add minced garlic and cook 30 seconds until fragrant.
- 3. Stir in sun-dried tomatoes and tomato paste, cooking 1-2 minutes.
- 4. Pour in white wine and simmer 2-3 minutes to cook off alcohol.
- 5. Add butter beans, oregano, thyme, red pepper flakes, salt, and pepper.
- 6. Pour in heavy cream and simmer gently 8-10 minutes until sauce thickens.
- 7. Remove from heat and stir in Parmesan cheese and fresh basil.
- 8. Garnish with parsley and serve immediately.
Notes
Store leftovers in refrigerator up to 4 days. Reheat gently on stovetop with splash of cream if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 12g