Description
Rich and creamy butter beans in a luscious Tuscan-inspired sauce with sun-dried tomatoes, garlic, and fresh herbs. A restaurant-quality dish perfect for dinner parties or cozy weeknight meals.
Ingredients
Scale
- 2 cups dried butter beans (lima beans), soaked overnight
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 2 cups vegetable broth
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- 1. Drain soaked beans, boil in water for 45-60 minutes until tender. Drain and set aside.
- 2. Heat olive oil in large skillet over medium heat. Cook onion 5-6 minutes until softened.
- 3. Add garlic and cook 1 minute until fragrant.
- 4. Stir in sun-dried tomatoes, oregano, basil, and red pepper flakes. Cook 2 minutes.
- 5. Add wine and simmer 2-3 minutes to reduce.
- 6. Add beans and broth, simmer 10 minutes.
- 7. Lower heat, slowly add cream stirring constantly. Simmer 5 minutes.
- 8. Remove from heat, stir in Parmesan, lemon juice, and fresh basil. Season with salt and pepper.
Notes
Store leftovers refrigerated up to 4 days. Reheat gently on stovetop with splash of broth if needed. Can substitute cannellini beans if butter beans unavailable.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 8g
- Sodium: 485mg
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 18g