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Brothy butter beans with garlic and Parmesan in a teal skillet with toasted garlic, parsley, and sourdough bread.

Brothy Butter Beans with Garlic & Parmesan

Emily S
Creamy 20-minute one-pot brothy butter beans simmered with sliced garlic, smoked paprika, thyme, heavy cream, Parmesan, and bright lemon juice.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Main Course
Cuisine American, Mediterranean
Servings 4 servings
Calories 420 kcal

Equipment

  • Wide 12-inch skillet or Dutch oven
  • Wooden spoon
  • Chef's knife
  • Cutting Board
  • Microplane or fine grater
  • Can opener and colander

Ingredients
  

  • 2 tbsp olive oil 30 ml
  • 2 tbsp unsalted butter 28 g
  • 1 medium yellow onion 150 g, finely diced
  • 6 cloves garlic cloves 18 g, thinly sliced
  • 1 tsp smoked paprika 2.5 g
  • 1/2 tsp dried thyme 1 g
  • 1/4 tsp crushed red pepper flakes 0.5 g
  • 2 cans cans butter beans 15 oz / 425 g each, drained and rinsed
  • 2 cups low-sodium chicken or vegetable broth 480 ml
  • 1/3 cup heavy cream 80 ml
  • 1/2 cup freshly grated Parmesan cheese 50 g, plus extra for serving
  • 1 tbsp fresh lemon juice 15 ml
  • 2 tbsp fresh flat-leaf parsley 8 g, finely chopped
  • kosher salt and freshly cracked black pepper to taste

Instructions
 

  • Warm the olive oil and unsalted butter in a wide 12-inch skillet or Dutch oven over medium heat until the butter foams. Add the diced yellow onion with a pinch of kosher salt and cook for 4 minutes until translucent and sweet.
    Diced yellow onions sauteing in melted butter and olive oil in a teal cast-iron skillet.
  • Stir in the thinly sliced garlic, smoked paprika, dried thyme, and crushed red pepper flakes. Cook for 60 seconds, stirring constantly, until the garlic smells nutty and golden at the edges without browning.
    Thinly sliced garlic, smoked paprika, thyme, and red pepper flakes blooming in butter and olive oil.
  • Pour in the drained butter beans and low-sodium broth. Bring to a brisk simmer, then lightly mash about 15% of the beans against the side of the pot with a wooden spoon and simmer uncovered for 7 minutes until the liquid reduces by a third.
    Simmering butter beans in broth with a wooden spoon mashing a small portion to thicken the sauce.
  • Lower the heat to low and stir in the heavy cream and freshly grated Parmesan cheese until melted and glossy. Remove from the heat and stir in the fresh lemon juice, chopped parsley, and black pepper.
    Heavy cream and freshly grated Parmesan cheese swirling into simmering brothy butter beans.
  • Taste and adjust with kosher salt, then ladle into warm bowls with extra shaved Parmesan and toasted sourdough for dipping.
    Finished garlic parmesan brothy butter beans garnished with fresh parsley and lemon in a teal skillet.

Notes

Use freshly grated Parmigiano-Reggiano rather than pre-shredded bagged cheese so it melts smoothly without clumping.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 36gProtein: 16gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 44mgSodium: 640mgPotassium: 780mgFiber: 9gSugar: 4gVitamin A: 520IUVitamin C: 8mgCalcium: 195mgIron: 3.4mg
Keyword Brothy Butter Beans, Garlic Parmesan Butter Beans, One-Pot Dinner
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