Tuscan Butter Bean Skillet with Crusty Bread Dippers

Ahem, hello girl dinner! I recently grazed on this butter bean skillet during a wine social with a few of my gal pals. It was such a huge hit! Excuse me while I make this on repeat.

SERVINGS 4

Prep Time 5

Cook Time 15

Total Time 20

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Ingredients

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

Instructions

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.
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.
Pour in the butter beans, tomato sauce, basil pesto, and Italian seasoning and bring to a simmer.
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.