Creamy Sun-Dried Tomato Butter Beans
Rich, creamy and packed with flavour, these sun-dried tomato butter beans are made in one pan in under 15 minutes.
Servings: 2
Ingredients
- 3 tbsp olive oil
- 1 red onion finely diced
- 3 garlic cloves finely sliced
- 1/2 cup sun-dried tomatoes sliced into thin strips
- 1 tbsp tomato paste
- 400 g butter beans including their juices
- 1/2 cup heavy cream or coconut cream
- 1/2 cup fresh parsley finely chopped
- 1/2 cup fresh basil finely sliced
- salt and pepper
Instructions
- Cook the aromatics. Heat the olive oil in a large frying pan over medium heat. Add the red onion and cook for 3 minutes or until translucent. Add the garlic and cook for another 1 to 2 minutes, then stir through the sun-dried tomatoes.
- Caramelise the tomato paste. Increase the heat to high and add the tomato paste. Cook, stirring continuously, until the paste turns deep red and begins to stick to the bottom of the pan.
- Simmer the beans. Add the butter beans along with all their juices and season with salt and pepper. Stir through the cream. Once the sauce begins to bubble, reduce the heat to medium and simmer for 5 minutes.
- Finish and serve. Turn off the heat and stir through the parsley and basil. Serve immediately with crusty bread.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.
Substitutions: Cannellini beans can be used instead of butter beans. For a dairy-free version, substitute the heavy cream with coconut cream.
Serving suggestion: Serve with toasted sourdough, focaccia or your favourite crusty bread and finish with an extra drizzle of olive oil.
Nutrition
Calories: 530kcal | Carbohydrates: 67g | Protein: 21g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 109mg | Potassium: 2255mg | Fiber: 19g | Sugar: 20g | Vitamin A: 1970IU | Vitamin C: 39mg | Calcium: 120mg | Iron: 9mg
