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1 Tbsp unsalted butter

2 cloves garlic (minced)

1 tsp lemon pepper seasoning (can sub black pepper and lemon zest/Pure Lemon powder)

¼ tsp each salt and mustard powder

1-2 sachet Pure Lemon or Lemon zest (optional)

1 Tbsp all-purpose flour

½ cup broth (118 mL) (bone broth for added protein, can add lemon juice for flavour)

1 15-oz cans** butter beans (drained, 212.5 g cans) or other white beans, chickpeas

½ cup heavy cream (can sub with half-half or smooth-blended cottage cheese)

½ cup freshly grated Parmesan

⅛ cup chopped Italian parsley

Frozen greens, peas or other veg like broccoli or riced cauliflower (optional)

To serve: lemon slices, coarsely ground black pepper

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1. Flavor Base: Melt butter in a large saucepan over medium heat. Add garlic (minced), lemon pepper seasoning of choice, and salt and mustard powder. Cook for 1 to 2 minutes, or until garlic is fragrant.

2. Simmer: Stir in flour until combined

3. Slowly drizzle in broth. Bring to a gentle simmer and simmer until sauce thickens.

4. Add pure lemon and/or lemon juice to taste.

5. Stir in beans and greens and cover - let simmer for about 5 minutes. Add more liquid of choice if too thick.

6. Finish: Remove pan from the heat then stir in heavy cream, and parmesan (return to low heat for a few minutes if mixture isn't thick enough for your liking).

7. Garnish with chopped Italian parsley, sliced lemons and freshly ground black pepper! (Sauce will continue to thicken as it cools.)

8. Serve with toast

** blue menu cans are 19oz