Tuscan Butter Bean Skillet with Crusty Bread Dippers
Tuscan Butter Bean Skillet with Crusty Bread Dippers
by JessBentley
1 Comment
JessBentley
SAUCY TUSCAN BEANS:
* 2 tbsp. Butter * 1/2 Yellow Onion, chopped * 1/4 cup Sun-dried Tomatoes, drained and chopped * 4 Garlic Cloves, roughly chopped * 3 cups Fresh Kale, de-stemmed and chopped * 16 oz. can Butter Beans, drained and rinsed * 3/4 cup Tomato Sauce * 2 tbsp. Basil Pesto * 1 tbsp. Italian Seasoning * 1/4 cup Heavy Cream * 1/2 Lemon, juiced * 1/4 cup Grated Parmesan * Salt + Black Pepper, to taste * 2 tbsp. Chopped Italian Parsley * Red Pepper Flakes, optional
CRUSTY BREAD DIPPERS:
* 1 Loaf Crusty Bread, ciabatta, sourdough, or French baguette, torn into bite-sized pieces * 2 – 3 tbsp. Olive Oil * Salt + Pepper, to taste
DIRECTIONS:
1. Preheat the oven to 400F. Tear apart the crusty bread into bite-sized portions and then place in an even layer on a baking sheet. Drizzle with olive oil and season with salt + pepper. Bake for 8 – 10 minutes, or until the tops of the bread are starting to get golden. Remove from the oven and set aside. 2. While the bread crisps up, melt the butter in a large skillet over medium-high heat. Sauté the onion until softened, about 5 minutes. Then add the sun-dried tomatoes, garlic, and kale. Continue to sauté for another 2 – 3 minutes, or until the garlic is fragrant and the kale has started to wither. 3. Pour in the butter beans, tomato sauce, basil pesto, and Italian seasoning and bring to a simmer. 4. Mix in the heavy cream, lemon juice, grated parmesan, and turn off the heat. Season with salt and pepper, taste, and add more if needed. Serve immediately sprinkled with chopped parsley, optional red pepper flakes, and crusty bread pieces on the side for dipping.
1 Comment
SAUCY TUSCAN BEANS:
* 2 tbsp. Butter
* 1/2 Yellow Onion, chopped
* 1/4 cup Sun-dried Tomatoes, drained and chopped
* 4 Garlic Cloves, roughly chopped
* 3 cups Fresh Kale, de-stemmed and chopped
* 16 oz. can Butter Beans, drained and rinsed
* 3/4 cup Tomato Sauce
* 2 tbsp. Basil Pesto
* 1 tbsp. Italian Seasoning
* 1/4 cup Heavy Cream
* 1/2 Lemon, juiced
* 1/4 cup Grated Parmesan
* Salt + Black Pepper, to taste
* 2 tbsp. Chopped Italian Parsley
* Red Pepper Flakes, optional
CRUSTY BREAD DIPPERS:
* 1 Loaf Crusty Bread, ciabatta, sourdough, or French baguette, torn into bite-sized pieces
* 2 – 3 tbsp. Olive Oil
* Salt + Pepper, to taste
DIRECTIONS:
1. Preheat the oven to 400F. Tear apart the crusty bread into bite-sized portions and then place in an even layer on a baking sheet. Drizzle with olive oil and season with salt + pepper. Bake for 8 – 10 minutes, or until the tops of the bread are starting to get golden. Remove from the oven and set aside.
2. While the bread crisps up, melt the butter in a large skillet over medium-high heat. Sauté the onion until softened, about 5 minutes. Then add the sun-dried tomatoes, garlic, and kale. Continue to sauté for another 2 – 3 minutes, or until the garlic is fragrant and the kale has started to wither.
3. Pour in the butter beans, tomato sauce, basil pesto, and Italian seasoning and bring to a simmer.
4. Mix in the heavy cream, lemon juice, grated parmesan, and turn off the heat. Season with salt and pepper, taste, and add more if needed. Serve immediately sprinkled with chopped parsley, optional red pepper flakes, and crusty bread pieces on the side for dipping.
PRINTABLE RECIPE CARD: [Tuscan Butter Bean Skillet with Crusty Bread Dippers](https://sliceofjess.com/tuscan-butter-bean-skillet-with-crusty-bread-dippers/)