Ingredients:

  • 3 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Unsalted Butter
  • 4 cloves Garlic, finely minced
  • 12 large Fresh Sage Leaves
  • 1/4 tsp Red Pepper Flakes (optional)
  • 1/4 cup Dry White Wine
  • 1 1/2 cups Chicken or Vegetable Broth
  • 1 (15-oz) can Butter Beans (rinsed and drained)
  • 2 Tbsp Heavy Cream (optional)
  • 1/2 tsp Fresh Lemon Zest
  • 1 tsp Fresh Lemon Juice
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil and butter in a large sauté pan over medium heat. Once the butter is foamy, add the whole sage leaves and red pepper flakes (if using). Cook gently until the sage is crisp (about 2-3 minutes). Remove the crisp sage leaves with a slotted spoon and set aside for garnish; leave the infused oil/butter behind.
  2. Add the minced garlic to the pan. Sauté for 1 minute until fragrant, ensuring the garlic does not brown.
  3. Pour in the white wine. Scrape up any browned bits from the bottom of the pan and let the wine reduce by half (about 1 minute).
  4. Add the rinsed beans and the broth. Bring the mixture to a gentle simmer. Cook for about 10 minutes, allowing the flavours to meld.
  5. Remove about 1/4 of the beans from the pan and place them in a separate bowl. Roughly mash these reserved beans into a paste using a fork or potato masher. Return the mashed beans to the pan.
  6. Stir the sauce well. If using, stir in the heavy cream. Season generously with salt and black pepper. Simmer for a final 5 minutes until the sauce has thickened slightly.
  7. Remove the pan from the heat. Stir in the fresh lemon zest and lemon juice. Taste and adjust seasoning one last time.
  8. Serve hot, drizzled with a touch of good quality olive oil, and garnished with the reserved crispy sage leaves and chopped parsley.