Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, peeled and finely sliced
- 1 teaspoon red pepper flakes
- 1/2 cup sun-dried tomatoes, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 (15 oz) cans butter beans, drained and rinsed
- 1 cup vegetable broth
- 3/4 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, plus extra for serving
- Salt and pepper, to taste
- Fresh basil, for serving
- Toasted sourdough baguette, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced garlic and red pepper flakes, and sauté for 1 minute until fragrant, without browning the garlic.
- Add sun-dried tomatoes, smoked paprika, oregano, and tomato paste. Cook for 2 minutes, stirring frequently.
- Add the butter beans and stir to coat in the mixture.
- Pour in the vegetable broth and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.
- Reduce heat to low, then stir in the heavy cream and Parmesan. Simmer gently for 3–5 minutes until the sauce thickens slightly. If too thick, add a splash of boiling water.
- Season with salt and pepper to taste. Garnish with fresh basil and extra Parmesan.
- Serve warm with toasted sourdough baguette for dipping.
Notes
- Use freshly grated Parmesan for the best texture and flavor.
- Adjust red pepper flakes to taste for more or less heat.
- Great as a side dish or main course served with crusty bread.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 40mg
