Diary of a Dying Nation (@DiaryofaDyingNation)

Broccoli-Cheddar Butter Beans *These broccoli-Cheddar butter beans are a cozy dish that will remind you of broccoli-Cheddar soup, but in a convenient skillet. Tender butter beans add creaminess and plant-based protein, making the dish filling enough for a main course. Broccoli florets bring color, while sharp Cheddar cheese melts in for that classic flavor. Everything comes together in one pan, creating a thick texture that’s perfect for scooping up with crusty bread.* 1 tablespoon unsalted butter ½ cup finely chopped yellow onion 3 medium cloves garlic, finely chopped (about 1 tablespoon) 12 ounces fresh broccoli florets, cut into ½-inch pieces (about 4 cups) ⅓ cup lower-sodium vegetable broth 1 (15-ounce) can no-salt-added butter beans, rinsed ¾ cup half-and-half ½ teaspoon ground pepper ½ teaspoon dry mustard ½ teaspoon salt 1 cup shredded sharp Cheddar cheese, divided 8 (½-inch) slices crusty whole-wheat baguette, toasted Melt 1 T. butter in a large skillet over medium heat. Add ½ c. onion and the chopped garlic; cook, stirring occasionally, until softened, about 2 min. Add cut broccoli, stirring until well combined. Pour in ⅓ c. broth; cover and cook, stirring occasionally, until the broccoli is tender-crisp and bright green, 3 - 4 min. Stir in rinsed beans, ¾ c. half-and-half and ½ teaspoon each pepper, dry mustard and salt. Bring to a lively simmer over med/high heat. Simmer, uncovered, stirring occasionally, until the beans are warmed through and the sauce has thickened slightly, about 2 min. Let cool for 2 min., then stir in ¾ cup Cheddar until melted. Sprinkle with the remaining ¼ c. Cheddar. Serve with toasted baguette slices. #Dinner #Skillet #Mediterranean #BroccoliCheddarButterBeans #MakeThis https://www.eatingwell.com/broccoli-cheddar-butter-beans-11785020