Ingredients:

  • 1 pound (450g) dried butter beans OR 2 (15-ounce/425g) cans butter beans, drained and rinsed
  • 2 tablespoons (30ml) olive oil, extra virgin
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 4 cups (950ml) vegetable broth (or chicken broth for non-vegetarian)
  • 1/2 cup (120ml) heavy cream (or full-fat coconut milk for vegan option)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) olive oil
  • 1/4 cup (packed) fresh sage leaves
  • 1/4 cup (30g) grated Parmesan cheese (or nutritional yeast for vegan option)

Instructions:

  1. (If using dried beans): Soak the dried butter beans in cold water for at least 6 hours or overnight. Drain and rinse well.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  3. Add dried oregano and thyme to the pot. Stir to combine. Add the butter beans (either soaked dried beans or canned beans), vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30-45 minutes (or longer if using dried beans), or until the beans are tender and creamy. Stir occasionally to prevent sticking.
  4. Stir in the heavy cream (or coconut milk) and simmer for another 5 minutes to allow the flavors to meld. Adjust salt and pepper to taste.
  5. While the beans are simmering, heat olive oil in a small skillet over medium heat. Add sage leaves in a single layer and cook for 1-2 minutes per side, or until crispy. Remove sage leaves with a slotted spoon and transfer to a paper towel-lined plate to drain.
  6. Ladle the creamy butter beans into bowls. Top with crispy sage leaves and grated Parmesan cheese (or nutritional yeast). Drizzle with a little extra olive oil, if desired.