Ingredients:

  • 2 tbsp sun-dried tomato oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 tsp red pepper flakes
  • 1 tbsp tomato paste
  • 1 cup low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cans (15 oz each) butter beans, drained and rinsed
  • 1/3 cup sun-dried tomatoes, thinly sliced
  • 2 tbsp fresh basil, chiffonade

Instructions:

  1. Heat 2 tbsp sun-dried tomato oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add the finely diced shallot and cook for 2–3 minutes until translucent.
  2. Stir in the minced garlic and 1/2 tsp red pepper flakes, sautéing for 30–60 seconds until fragrant.
  3. Stir in 1 tbsp tomato paste and cook for 1 minute to caramelize the sugars.
  4. Pour in 1 cup low-sodium vegetable broth, scraping the bottom of the pan to release any browned bits.
  5. Lower the heat and stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese. Simmer gently for 3–5 minutes until the sauce thickens and appears glossy.
  6. Gently fold in the two cans of drained and rinsed butter beans, 1/3 cup sliced sun-dried tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir for 2–3 minutes until the beans are heated through and coated in the sauce.
  7. Remove from heat immediately and stir in 2 tbsp fresh basil chiffonade.