Creamy Zucchini Butter Beans
20 minutes
American/American Fusion
Serves 4-6
Creamy Zucchini Butter Beans
Ingredients
- 2 pouches Royal Yellow Basmati Rice
- 1 1/2 tbsp olive oil, plus more as needed
- 6 garlic cloves, roughly chopped
- 2-3 shallots, roughly chopped
- 3 medium zucchini, roughly chopped
- 1 1/2 cups frozen chopped kale
- 1 cup heavy cream
- 1/2 cup water
- 2 (16 oz) cans butter beans, drained and rinsed
- 1 lemon (zest + juice)
- Salt, to taste
Optional for serving:
Fresh herbs, grated parmesan, Calabrian chili paste
Preparation
- Build the base
Heat a large sauté pan over medium heat and add the olive oil.
Add garlic, shallots, zucchini, and a generous pinch of salt. Cook for 6-8 minutes, stirring occasionally, until softened and lightly caramelized. Add the frozen kale after the first few minutes. - Blend the sauce
Transfer the mixture to a blender. Add the heavy cream and water.
Blend until smooth and creamy. Avoid over-blending so the cream doesn’t get too airy. - Simmer the beans
Pour the sauce back into the pan and add the butter beans.
Simmer over medium-low heat for 5-7 minutes, stirring occasionally, until the beans are tender and the sauce thickens and coats them. - Cook the rice
While the beans simmer, prepare the rice according to package instructions. - Finish
Stir in lemon zest and juice. Taste and adjust salt as needed. Spoon the butter beans over the saffron rice. Top with the optional garnishes if using.
