Description
A comforting dish combining creamy butter beans with robust sun-dried tomatoes and fresh spinach, perfect for cozy dinners or as a side.
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 to the skillet and sauté for 3-4 minutes until softened and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring occasionally.
- Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
- Sprinkle in the dried thyme, dried basil, and red pepper flakes, stirring to combine.
- Pour in the vegetable broth, scraping the bottom of the skillet to release caramelized bits.
- Bring to a simmer, then add the butter beans and stir gently to combine.
- Let simmer for 5-7 minutes.
- Add the 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.
- Simmer for another 2-3 minutes to thicken the sauce.
- Remove from heat and serve immediately.
Notes
Use fresh ingredients for enhanced flavor. This dish can be made vegan by omitting the heavy cream or substituting with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 30mg