Ingredients
Scale
- 2 cans (15 oz each) butter beans, drained and rinsed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup vegetable broth
- 1/2 cup coconut cream or heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil and parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in cherry tomatoes and cook until softened, about 3 minutes.
- Add vegetable broth, coconut cream, and Italian seasoning. Bring to a gentle simmer.
- Mix in butter beans and cook until heated through, about 5 minutes. Season with salt and pepper.
- Garnish with fresh basil and parsley before serving.
Notes
Feel free to add a pinch of red pepper flakes for a spicy kick or serve over rice or crusty bread for a hearty meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal Kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 15 mg