Ingredients:

  • 2 cans (14oz each) Butter beans, with liquid
  • 0.5 cup vegetable stock
  • 2 tbsp extra virgin olive oil
  • 2 large shallots, minced
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 0.5 tsp red pepper flakes
  • 0.5 cup heavy cream
  • 1 tbsp unsalted butter, cold
  • 0.5 lemon, juiced
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in your skillet over medium heat and add the minced shallots. Cook 3-4 mins until translucent and soft.
  2. Toss in the garlic, thyme, and red pepper flakes. Sauté for 1 min until fragrant.
  3. Pour both cans of butter beans (liquid and all) into the pan.
  4. Add the vegetable stock and stir gently to combine everything.
  5. Bring the mixture to a gentle bubble. Simmer for 8-10 mins until the liquid reduces by half.
  6. Pour in the heavy cream and stir slowly. Simmer for 2 mins until the sauce turns velvety.
  7. Turn the heat to low and drop in the cold butter. Stir constantly until the butter is fully melted and the sauce is glossy.
  8. Remove from heat and stir in the lemon juice.
  9. Fold in the parsley, salt, and pepper. Adjust seasoning until the flavors pop.
  10. Let it sit for 2 mins to thicken slightly before ladling into bowls.