Description
A comforting dish of creamy butter beans cooked with garlic, cherry tomatoes, and a hint of lemon, perfect for any occasion.
Ingredients
Scale
- 2 cans of butter beans, drained and rinsed
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 tsp crushed red pepper flakes
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- 1 lemon, zested and juiced
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in cherry tomatoes and crushed red pepper flakes, cooking for 4-5 minutes until the tomatoes soften.
- Add the butter beans, stirring well to combine.
- Pour in vegetable broth, bring to a gentle simmer, and cook for about 5 minutes.
- Stir in heavy cream and grated Parmesan cheese, simmering for another 3-4 minutes until slightly thickened.
- Season with salt and pepper. Add more broth if the dish is too thick.
- Remove from heat and stir in fresh basil, parsley, lemon zest, and lemon juice.
- Serve warm, garnished with additional Parmesan and herbs if desired.
Notes
Serve with crusty bread or a fresh salad. Can be made vegan by substituting the cream and cheese.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 30mg