Ingredients
Canned butter beans or soaked navy beans
Chopped onion
Garlic cloves
Olive oil or ghee
Crushed red pepper flakes
Smoked paprika
Garlic salt and black pepper
Oregano and parsley
Chicken bone broth or vegetable broth
Fire-roasted frozen vegetable mix or tomato confit
Julienned sun-dried tomatoes
Heavy cream or half-and-half
Freshly grated Parmesan cheese
Fresh basil or pesto made with basil and spinach
Optional chili oil for serving
Toasted sourdough bread for dipping
Instructions
Sauté the chopped onion and garlic in oil or ghee over medium heat until softened
Add crushed red pepper flakes, smoked paprika, garlic salt, black pepper, oregano, and parsley
Pour in the broth and stir, letting everything come to a light simmer
Add the beans and mash about one-third of them directly in the pan for creaminess
Stir in the fire-roasted vegetable mix or tomato confit
Mix in the julienned sun-dried tomatoes and let everything simmer together
Pour in the heavy cream or half-and-half and stir in the Parmesan cheese until melted
Add fresh basil or spoon the pesto on top and gently swirl it in
Season to taste with additional salt and pepper if needed
Serve hot with toasted sourdough and a drizzle of chili oil if you like a little heat
Notes
You can use either canned or dry beans depending on time
Mash some beans to thicken without needing much cream
Skip dairy and use veggie broth for a vegan version
Tomato confit and pesto can be made ahead to save time
Pairs beautifully with roast chicken, salad, or as a main dish on its own
Let me know if you’d like a shortened version too!
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes (or 4+ hours for dry beans)
- Category: Main or Side Dish
- Method: Stovetop
- Cuisine: American / Comfort Food