Beans a Limone
This recipe is another take on pasta sauce on beans, but wow is it simple and delicious. It is a rich, filling meal that absolutely makes me feel cozy and comfortable. Plus, you can easily use vegan subs for it. And of course, if you want to add pasta to the mix, that wouldn't be bad at all, either.
Equipment
- 1 large pot
Ingredients
- 3 15 oz. cans of butter beans
- 2/3 cup heavy cream vegan cream also works well here
- 2 lemons for zest and juice
- 6 tablespoons cold salted butter vegan butter also works here
- 2 ounces freshly grated parmesan
- 1/4 cup curly parsley finely chopped
- Kosher salt and freshly ground black pepper to taste
Instructions
- Drain and rinse the butter beans.
- Zest both lemons into a large dutch oven. Then juice just one lemon, setting aside about 3 tablespoons of juice.
- Add the heavy cream to the dutch oven and bring it to a slight simmer. Then, whisking constantly, add in 1 tablespoon of butter at a time, adding another as soon as the prior one is combined into the sauce.
- Add the beans into the sauce and stir, letting simmer another 5-6 minutes to let the sauce thicken around the beans. Grate in the parmesan and stir to create a smooth and glossy sauce.
- Add in the lemon juice, then season with salt and pepper to taste. It shouldn't need much.
- Serve on four plates and scatter the parsley on top. Serve warm!