Description
Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes is a creamy, flavorful Italian-inspired dish featuring protein-rich butter beans, sun-dried tomatoes, and fresh spinach in a luscious, savory sauce. This quick and easy recipe is perfect as a main course or a hearty side dish. Serve it with crusty bread, pasta, or rice for a satisfying meal.
Ingredients
- 1 tbsp oil from sun-dried tomatoes jar
- 1 shallot, chopped
- 2 cloves garlic, minced
- 4–5 sun-dried or sun-blushed tomatoes, chopped
- 400g (14 oz) butter beans, drained (or cannellini beans)
- ½ tsp smoked paprika
- 1 tbsp apple cider vinegar
- 250ml (1 cup) vegetable stock
- 4 basil leaves, sliced (or ½ tsp dried basil)
- 125ml (½ cup) single (light) cream
- ½ cup Parmesan cheese, grated
- 30g (1 cup) fresh spinach
- Salt, to taste
Instructions
- Sauté Aromatics: Heat the oil in a pan over low heat. Add the shallot and sauté for 2 minutes. Stir in the garlic and sun-dried tomatoes, cooking for another 30 seconds.
- Add Beans & Spices: Add the butter beans, smoked paprika, and a pinch of salt. Stir to coat the beans in the flavors.
- Deglaze & Simmer: Pour in apple cider vinegar and let it reduce briefly. Add vegetable stock and basil, then simmer for 10 minutes.
- Create Creamy Sauce: Stir in the cream and Parmesan cheese until the cheese melts and the sauce becomes creamy.
- Add Spinach: Fold in the spinach and let it wilt for a few minutes. Cover the pan for faster wilting.
- Season & Serve: Adjust salt to taste and serve warm with crusty bread, pasta, or rice.
Notes
- Vegan Option: Use plant-based cream and nutritional yeast instead of Parmesan.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce.
- Storage: Refrigerate in an airtight container for 3-4 days. Reheat gently with a splash of stock or cream.
- Gluten-Free: Naturally gluten-free, but ensure all packaged ingredients are certified GF.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
