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Ingredients
  • 30 ounces canned butter beans 2 cans or 3 cups cooked beans
  • 1 tablespoon butter or olive oil
  • 1 tablespoon nutritional yeast optional
  • 2 teaspoons freshly ground black pepper coarse grind
  • 1 cup low-sodium imitation chicken broth or sub water
  • 2 ounces shredded parmesan cheese I used dairy-free
  • 1 tablespoon chopped parsley for garnish (optional)
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