Ingredients
Scale
- 2 Tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- 1 (14 oz) can crushed tomatoes
- 2 cans (15 oz each) butter beans, drained and rinsed
- ½ cup vegetable broth
- ½ cup heavy cream or coconut milk
- Salt & pepper to taste
- Fresh parsley or basil for garnish
Instructions
1. Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 4–5 minutes.
2. Add garlic, paprika, and red pepper flakes. Cook 1 minute.
3. Stir in crushed tomatoes, broth, and season with salt and pepper.
4. Simmer 5 minutes to reduce slightly, stirring occasionally.
5. Add butter beans and cook 5 more minutes until heated through.
6. Stir in cream or coconut milk. Simmer another 2–3 minutes until creamy.
7. Taste and adjust seasoning. Garnish and serve with crusty bread or over grains.
Notes
• For vegan version, use coconut milk and vegetable broth. • Don’t overcook beans—gentle simmering keeps texture creamy, not mushy. • Leftovers taste even better the next day! • Serve over rice, quinoa, or with a slice of sourdough.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 15mg