Description
This Tuscan Butter Beans with Spinach and Sun-Dried Tomato recipe is a creamy, flavorful vegetarian dish that combines tender butter beans with fresh spinach, sun-dried tomatoes, and aromatic herbs. Cooked on the stovetop, it’s a hearty and wholesome meal perfect for a quick lunch or dinner, offering rich Mediterranean-inspired flavors in just 30 minutes.
Ingredients
Scale
Vegetables & Beans
- 1 can (15 oz) butter beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, packed
Liquids & Oils
- 2 tablespoons olive oil
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
Spices & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat to prepare for sautéing the aromatics.
- Sauté onions: Add the diced onion and cook for 3-4 minutes until softened and translucent, developing a sweet, mellow base flavor.
- Add garlic: Stir in the minced garlic and cook for 1-2 minutes, being careful not to let it burn to maintain its fragrant aroma.
- Add sun-dried tomatoes: Mix in the chopped sun-dried tomatoes and cook for an additional 2 minutes to let their intense flavor infuse the dish.
- Season: Sprinkle dried thyme, dried basil, and red pepper flakes evenly over the vegetables and stir to coat everything with the herbs and spice.
- Deglaze with broth: Pour in the vegetable broth, scraping the bottom of the pan to lift any caramelized bits and enhance the sauce’s flavor.
- Simmer with beans: Bring the mixture to a simmer, then add the drained butter beans and stir gently to combine.
- Simmer flavors: Let everything simmer together for 5-7 minutes so the beans absorb the flavors and the sauce slightly reduces.
- Add spinach: Toss in fresh spinach in batches, stirring each batch until fully wilted and incorporated before adding more.
- Add cream: Pour the heavy cream into the skillet and stir well to create a rich, creamy sauce enveloping the beans and spinach.
- Season to taste: Adjust seasoning by adding salt and black pepper to your preference, balancing the dish’s flavors.
- Final simmer: Continue simmering for another 2-3 minutes to allow the sauce to thicken slightly and meld all the ingredients.
- Serve: Remove from heat and serve immediately, garnished with extra sun-dried tomatoes or fresh herbs if desired for added color and taste.
Notes
- Use low-sodium vegetable broth to control sodium content.
- For a vegan option, substitute heavy cream with coconut cream or cashew cream.
- Sun-dried tomatoes packed in oil can add more richness; drain before using to avoid excess oil.
- Serve this dish with crusty bread or over polenta for a complete meal.
- Adjust red pepper flakes based on your preferred spice level.
