Description
Creamy butter beans simmered in a rich lemon tomato herb sauce with spinach and parmesan, creating a comforting and flavorful dish. Perfect for serving with crusty bread for a satisfying meal.
Ingredients
- 2 (15 oz) cans butter beans, rinsed and drained
- 3 garlic cloves, minced or pressed
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes
- 3/4 cup sun-dried tomatoes, drained and chopped
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 2 tbsp fresh basil, chopped
- 1/2 tbsp oregano
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup fresh spinach
- 1/2 tsp salt
Instructions
- Mince the garlic and grate the parmesan. Drain and rinse the butter beans and sun-dried tomatoes, then roughly chop the tomatoes.
- Heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes, stirring for about 30 seconds until fragrant.
- Add sun-dried tomatoes, oregano, salt, and vegetable broth. Stir and bring to a low simmer. After 2–3 minutes, reduce heat to low and slowly stir in the heavy cream. Add parmesan and mix until melted and smooth.
- Fold in butter beans and spinach. Increase heat to medium and cook for 2–3 minutes until spinach wilts.
- Stir in lemon juice, lemon zest, and fresh basil. Serve warm, topped with extra herbs or parmesan if desired.
Notes
- Add cream over low heat to prevent curdling and avoid boiling after adding dairy.
- Use a large skillet and moderate heat to prevent garlic from burning.
- Serve with crusty bread or gluten-free rolls for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can substitute kale for spinach if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 55 mg
