Ingredients
Scale
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- ½ cup sun-dried tomatoes, chopped
- ½ cup chicken or vegetable broth
- 1 cup heavy cream or coconut cream (for a vegan option)
- 2 cans (15 oz each) butter beans, rinsed and drained
- ½ cup grated Parmesan cheese or 3 tablespoons nutritional yeast (for a vegan version)
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves, chopped, plus extra for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and diced onion. Sauté until fragrant and translucent, about 2–3 minutes.
- Stir in the sun-dried tomatoes and cook for 1–2 minutes to release their flavors.
- Pour in the chicken or vegetable broth and bring to a simmer. Reduce heat and stir in the heavy cream.
- Gently fold in the butter beans, ensuring they’re fully coated in the sauce. Let them simmer for 5–7 minutes to absorb the flavors.
- Stir in grated Parmesan cheese, which will naturally thicken the sauce. Adjust consistency with more broth if needed.
- Sprinkle fresh basil on top for a burst of color and flavor.
Notes
- Use coconut cream and nutritional yeast to make it fully vegan.
- Serve with crusty bread, rice, or pasta for a heartier meal.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish
- Method: One-Pan
- Cuisine: Italian, Mediterranean
- Diet: Vegetarian