Ingredients
Scale
- 1 cup dried butter beans (soaked overnight) or 2 cans (15 oz each) of canned butter beans
- 1 medium onion, finely chopped
- 3–4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp dried thyme or rosemary
- Salt and pepper to taste
Instructions
- If using dried butter beans, soak them overnight and rinse before cooking.
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until golden brown, about 5 minutes.
- Stir in minced garlic and dried herbs; cook for an additional minute until fragrant.
- Pour in vegetable broth and add the soaked (or drained canned) butter beans. Bring to a gentle simmer.
- Cover and cook on low heat for 30-40 minutes for dried beans or 10-15 minutes for canned beans until tender.
- Season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg