Description
A cozy and creamy one-pan dish featuring butter beans, enriched with sun-dried tomatoes and finished with a velvety cream sauce.
Ingredients
Main Ingredients
- 2 cans Large lima beans or butter beans, canned (Rinsed to reduce salt)
- 2 tablespoons Olive oil (Use a good quality for best flavor)
- 1 medium Onion, diced (For the aromatic base)
- 3 cloves Garlic, minced (Added for flavor)
- 1 tablespoon Sun-dried tomatoes in oil, chopped (Use some oil from the jar for richness)
- 1 tablespoon Tomato paste (Concentrates flavor and adds color)
- 2 cups Vegetable broth (Creates a saucy base)
- 1/2 cup Heavy cream or coconut cream (For a creamy finish)
- 1/2 cup Parmesan cheese, grated (Use nutritional yeast for vegan option)
- 1 teaspoon Italian seasoning (For flavor)
- 1/4 teaspoon Red pepper flakes (Adjust to taste)
- 1/4 teaspoon Black pepper (To taste)
- 2 cups Spinach or kale, chopped (Stirred in for freshness)
- 1 whole Lemon, juiced (For brightness)
Instructions
Preparation
- Warm olive oil in a deep skillet over medium heat. Add diced onion with a pinch of salt and cook until soft and translucent.
- Stir in minced garlic and cook just until fragrant.
- Add a spoonful of tomato paste and cook it for 1 minute to caramelize slightly.
- Sprinkle in Italian seasoning and red pepper flakes. Stir to coat and let the spices sizzle lightly for 20 to 30 seconds.
Cooking
- Pour in vegetable broth and scrape up any browned bits from the pan.
- Add chopped sun-dried tomatoes, plus a little of their oil for extra richness.
- If using wine, add a small splash now and let it reduce for a minute.
- Stir in your beans. Bring to a gentle simmer and let everything bubble together for about 8 to 10 minutes.
Finishing
- Reduce the heat. Stir in heavy cream and a handful of grated Parmesan. Taste and adjust salt and pepper.
- Fold in spinach or finely sliced kale until wilted. Add a squeeze of lemon to brighten. The sauce should be silky and clingy.
Notes
For dairy-free version, replace heavy cream with coconut milk and Parmesan with nutritional yeast. Let leftovers cool, then store in an airtight container for up to 4 days. Reheat gently with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: Italian