Servings: 4

Butter beans made from dry: subheading: Butter beans made from dry:
See instructions in the steps. See instructions in the steps.
 
Sauté for 2-3 minutes: subheading: Sauté for 2 to 3 minutes:
3 Tablespoons butter or margarine 3 Tablespoons butter or margarine
95g onion (or 2 large shallots) peeled & finely diced 95g onion (or 2 large shallots) peeled & finely diced
3 tsp garlic from a jar (or about 4 cloves garlic minced) 3 tsp garlic from a jar (or about 4 cloves garlic minced)
 
Add and cook for another minute or two: subheading: Add and cook for another minute or two:
53g (⅓ cup) sun-dried tomatoes marinated in oil & chopped 53g (⅓ cup) sun-dried tomatoes marinated in oil & chopped
2 Tablespoon tomato paste 2 Tablespoon tomato paste
1/2 teaspoon dried oregano ½ teaspoon dried oregano
1/2 teaspoon dried thyme ½ teaspoon dried thyme
1/2 teaspoon chili powder ½ teaspoon chili powder
1/2 teaspoon dry basil ½ teaspoon dry basil
 
Add and simmer for 5 minutes: subheading: Add and simmer for 5 minutes:
Butter beans cooked from dry, along with their liquid Butter beans cooked from dry, along with their liquid
2 to 3 TBSP 35% cream (original recipe called for 4T coconut cream. I found 4T cream to be too rich) 2 to 3 TBSP 35% cream (original recipe called for 4T coconut cream. I found 4T cream to be too rich)
[Optional: add meat. I added 150g ham, but this was high in sodium. Next time I'll try cooked chicken breast.] [Optional: add meat. I added 150g ham, but this was high in sodium. Next time I'll try cooked chicken breast.]
 
Serve with: subheading: Serve with:
Chopped fresh basil Chopped fresh basil
Salt & pepper to taste Salt & pepper to taste
Optionally: parmesan cheese Optionally: parmesan cheese
Fresh bread. Fresh bread.

Prepare the butter beans from dry: subheading: Prepare the butter beans from dry:
350g dry butter beans (about 2 cups)
Quick-soak the beans. In a Dutch oven, cover dried butter beans with enough cold water to cover by about 1 inch. Bring to a boil, then remove from heat, cover, and set aside for 30 minutes.
Cook the beans. Drain the soaking liquid and rinse the beans with cold water. Return the beans to the pot and add enough water to cover by about 1 inch.
[Optional - Add 1 bouillon cube]
Bring to a boil, then reduce to simmer, stirring occasionally, until the beans are tender, about 1 hour.

See the blog post for the original vegan recipe, substitution ideas & more recipe tips.  See the blog post for the original vegan recipe, substitution ideas & more recipe tips.
Leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer for longer.  Leftovers can be stored in a closed container in the fridge for 3 to 4 days or in the freezer for longer.
This dish has loads of fibre: a full day's worth! 1/4 recipe has about 20mg oxalate, so serve with calcium. Sodium would be reduced by omitting ham or using cooked chicken breast. With the ham, sodium 500mg. Without, it would be half that.  This dish has loads of fibre: a full day's worth! ¼ recipe has about 20mg oxalate, so serve with calcium. Sodium would be reduced by omitting ham or using cooked chicken breast. With the ham, sodium 500mg. Without, it would be half that.