Ingredients
- 2 cans butter beans, rinsed
- 3 cloves garlic, chopped
- 1 cup cremini mushrooms, sliced
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil or parsley, chopped
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prep the ingredients: Rinse the butter beans if using canned, chop the garlic and mushrooms.
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add chopped garlic and sauté for 30 seconds. Add mushrooms and cook until they soften, about 5-7 minutes.
- Introduce the creaminess: Stir in the butter beans and sun-dried tomatoes, then pour in the cream and simmer for 5 minutes.
- Season it up: Add salt, pepper, fresh herbs, and lemon juice. Stir well and taste to adjust seasoning.
- Serve and enjoy: Serve warm with crusty bread or as a side for grilled meats.
Notes
For extra richness, consider adding grated Parmesan on top before serving. Let the dish rest after cooking to enhance the flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian