Ingredients
Scale
- 2 cups cooked butter beans (or 1 can of butter beans, drained and rinsed)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1/2 cup sun-dried tomatoes, chopped (packed in oil preferred)
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1/2 cup vegetable or chicken broth
- 1/2 cup freshly grated Parmesan cheese (optional but highly recommended)
- 1 teaspoon dried Italian herbs (or a mix of rosemary, thyme, and oregano)
- 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped (for garnish)
- Fresh baby spinach or kale (optional, for added greens)
If you don’t have butter beans on hand, cannellini beans make a lovely substitute. I once swapped in chickpeas during a spontaneous kitchen rescue, and it worked beautifully, lending a nuttier twist that my sister Ouma surprisingly loved. For a vegan twist, swap Parmesan for nutritional yeast, and use coconut cream instead of heavy cream.
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant.
- Add the minced garlic and cook for another 1-2 minutes, stirring often so it doesn’t burn. This is where the kitchen starts to smell like Mama Lou’s magic.
- Stir in the chopped sun-dried tomatoes and dried Italian herbs. Cook for 2 minutes to release their flavors.
- Add the butter beans to the skillet, stirring gently to combine everything.
- Pour in the vegetable or chicken broth and bring to a simmer. Let it cook for about 5 minutes so the beans soak up the flavors.
- Reduce the heat to low and slowly stir in the heavy cream. Allow the mixture to thicken slightly, about 3-5 minutes.
- If using, sprinkle in the Parmesan cheese and stir until melted and creamy. This is the moment when the dish feels truly indulgent.
- Season with salt, pepper, and, if you like, a pinch of crushed red pepper flakes for a gentle kick.
- For an extra burst of color and nutrients, fold in fresh baby spinach or kale, letting it wilt gently in the warm sauce.
- Remove from heat and garnish with chopped fresh basil before serving.
One of my favorite tips from Mama Lou’s kitchen is to never rush the simmering step. Letting the flavors meld slowly is what makes the sauce sing. And don’t forget to taste as you go—seasoning can make or break the dish, just like Mama Lou always said.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
