Description
A delightful dish bursting with rich flavors and creamy texture, featuring butter beans, fresh spinach, and tangy sun-dried tomatoes in a luscious buttery sauce.
Ingredients
Scale
- 1 can (15 oz) butter beans, drained and rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, packed
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Stir in minced garlic and cook for another 1-2 minutes. Add the chopped sun-dried tomatoes and cook for an additional 2 minutes.
- Sprinkle in the dried thyme, dried basil, and red pepper flakes. Stir well to coat the vegetables.
- Add the vegetable broth, scraping the bottom of the skillet to release flavorful bits. Bring to a gentle simmer.
- Stir in the butter beans and simmer for 5-7 minutes to meld the flavors.
- Add fresh spinach in handfuls, stirring until wilted. Pour in the heavy cream and stir to create a smooth sauce.
- Season with salt and black pepper to taste, and simmer for another 2-3 minutes to thicken slightly.
- Remove from heat and serve immediately, garnishing with additional sun-dried tomatoes or fresh herbs if desired.
Notes
Serve with crusty bread or over rice/quinoa. Pairs well with a crisp white wine.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 30mg