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Creamy Bean Pan with Sun-Dried Tomatoes

A creamy and flavorful bean dish with sun-dried tomatoes, perfect for a quick weeknight dinner or a leisurely lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) white beans (drained and rinsed)
  • 1 cup vegetable broth
  • 1 cup heavy cream Can be substituted with coconut milk for a lighter option.
  • ½ cup sun-dried tomatoes (chopped) Can be oil-packed or dried.
  • 1 clove garlic (minced)
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh herbs (like parsley or basil)

Method
 

Preparation
  1. In a large pan, add olive oil and heat over medium heat.
  2. Add minced garlic and sauté for about 1 minute until fragrant.
  3. Toss in chopped sun-dried tomatoes and stir for another minute.
  4. Stir in the drained and rinsed white beans.
  5. Add vegetable broth and bring the mixture to a simmer. Cook for around 5 minutes.
  6. Slowly pour in heavy cream, stirring as you let it simmer for an additional 5 minutes until the sauce thickens.
  7. Season with dried oregano, salt, and pepper to taste.
  8. Remove from heat and garnish with fresh herbs before serving hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over low heat. Freezing may cause separation of cream; best consumed fresh.