How long does it take to make Caramelized Onion & Sundried Tomato Butterbeans?

About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking.

How many servings does this Caramelized Onion & Sundried Tomato Butterbeans recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Caramelized Onion & Sundried Tomato Butterbeans – 35-Minute Recipe

Name: Caramelized Onion & Sundried Tomato Butterbeans – 35-Minute Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large white onion; 4 clove garlic; 0.5 cup sundried tomatoes; 1 tbsp Italian herbs; 1 tsp chili flakes; 1 tbsp balsamic vinegar; 2 tbsp nutritional yeast; 800 g butterbeans; 0.5 cup veggie broth; 2 tbsp tomato paste; 1 cup parsley; 1 lemon; sourdough bread; pasta

A velvety bean dish that marries sweet caramelized onions with tangy sundried tomatoes, bright lemon, and aromatic herbs. The creamy butterbeans are simmered in a savory broth, creating a comforting, protein‑rich meal perfect for dinner.

Recipe by Joris de Kock· Structured by ReelsMeals

From: Instagram(view original)

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Caramelized Onion & Sundried Tomato Butterbeans – 35-Minute Recipe

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Prep Time

10 min

Cook Time

25 min

Servings

About this saved recipe

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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

35 min estimated total time for 4 servings.

Explore related saves

Dinner Vegetarian Beans Comfort Food

Ingredients

1 large white onion
4 clove garlic
1/2 cup sundried tomatoes
1 tbsp Italian herbs
1 tsp chili flakes
1 tbsp balsamic vinegar
2 tbsp nutritional yeast
1 4/5 lb butterbeans
1/2 cup veggie broth
2 tbsp tomato paste
1 cup parsley
1 lemon
sourdough bread
pasta

Instructions

1
Heat a large skillet over medium heat and add a drizzle of oil if desired.
2
Add the sliced white onion and sauté for 10–15 minutes, stirring occasionally, until the onion is deeply caramelized and golden; add a splash of water if the pan becomes too dry.
3
Stir in the minced garlic, sliced sundried tomatoes, dried Italian herbs, and chili flakes; cook for about 1 minute until fragrant.
4
Add the balsamic vinegar, tomato paste, and nutritional yeast; stir well and let the mixture cook for 2 minutes to meld the flavors.
5
Pour in the canned butterbeans with their liquid and the vegetable broth; bring to a gentle simmer.
6
Reduce the heat and let the bean mixture simmer for 10 minutes, stirring occasionally, until the sauce thickens and the beans are heated through.
7
Remove the pan from heat and fold in the chopped parsley, lemon zest, and lemon juice; taste and adjust salt or pepper as needed.
8
If serving with sourdough, toast slices of sourdough bread until golden and crisp, then spoon the bean mixture over the toast.
9
Alternatively, cook pasta according to package instructions, drain, and toss with the bean sauce for a hearty pasta dish.
10
Serve immediately, garnished with an extra sprinkle of parsley or a drizzle of olive oil if desired.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Watch the onions

Sauté the sliced onion 10–15 minutes, adding a splash of water if the pan gets too dry.

Gentle simmer

After adding broth, reduce heat and simmer the bean mixture for 10 minutes, stirring occasionally.

Add fresh herbs off heat

Fold parsley, lemon zest, and lemon juice into the pan only after removing it from heat.

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