Sun-Dried Tomato and Butter Bean Ricotta Bowl

Ingredients

- 1 can (15 oz) butter beans, drained and rinsed
- 1/2 cup sun-dried tomatoes, chopped
- 1 medium red onion, thinly sliced
- 1/4 cup water
- 1/4 cup fresh basil leaves, chopped
- 1 cup ricotta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper

Instructions

1. Prepare the Ingredients
Begin by gathering all ingredients. Drain and rinse the butter beans thoroughly under cold water. Chop the sun-dried tomatoes and fresh basil, and thinly slice the red onion.

2. Sauté the Onion
In a medium-sized skillet, add the red onion and water. Cook on medium heat, stirring frequently, until the onion becomes soft and translucent, about 5 minutes.

3. Mix in the Sun-Dried Tomatoes and Butter Beans
Add the chopped sun-dried tomatoes to the skillet, stirring for an additional 2 minutes to allow the flavors to meld. Then, incorporate the drained butter beans, stirring to combine.

4. Season the Mixture
Sprinkle the salt and freshly ground black pepper over the mixture. Stir continuously to ensure the ingredients are evenly coated with seasonings, cooking for another 2 minutes.

5. Combine with Ricotta Cheese
Reduce the heat to low. Gently fold in the ricotta cheese, allowing it to warm and coat the beans and vegetables thoroughly, about 3 minutes.

6. Garnish and Serve
Remove from heat and stir in the fresh chopped basil. Serve immediately in bowls, ensuring an even distribution of ingredients for each serving. Enjoy your flavorful and creamy dish!

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes
- Cooking Time: PT15M
15 minutes

Total Time

- PT25M
25 minutes

Type of Dish

- Lunch

Keywords

- Butter beans
- Sun-dried tomatoes
- Ricotta cheese
- Lunch
- Vegetarian
- Stove-top
- Fresh basil
- Quick recipe
- Savory bowl
- Easy meal

Recipe Yield

- Feeds 4 adults

Calories

- 820 total calories

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