Ingredients
Scale
- 2 cans (15 oz) butter beans, drained and rinsed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Stir in cherry tomatoes and cook until slightly softened, about 3 minutes.
- Add the butter beans, dried thyme, and basil; stir well.
- Pour in heavy cream and simmer for 5–7 minutes until heated through and slightly thickened.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add grated Parmesan for extra richness.
- This dish pairs well with crusty bread or served over rice.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg