Ingredients
Scale
- 2 cans (15 oz each) butter beans, drained and rinsed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup vegetable broth
- 1/2 cup heavy cream or coconut cream
- Salt and pepper to taste
- Fresh basil or parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Stir in dried thyme and rosemary, cooking for 30 seconds.
- Add butter beans to the skillet and gently stir to coat with herbs and garlic.
- Pour in vegetable broth and simmer for 5 minutes to blend flavors.
- Stir in heavy cream, season with salt and pepper, and cook until heated through and slightly thickened, about 5 minutes.
- Garnish with chopped basil or parsley and serve hot.
Notes
- Feel free to add grated Parmesan for extra flavor.
- Serves well with crusty bread or over rice.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Method: Sauté, simmer, blend
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 10 mg