Description
A creamy, tomato-based dish featuring tender butter beans, perfect for a comforting weeknight meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cloves garlic, grated
- ½ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 2 cans butter beans (15 oz / 400 g each), drained or 3 cups cooked butter beans
- 1½ cups vegetable broth or chicken broth
- ½ cup heavy cream or half and half
- ½ teaspoon dried oregano
- 5 ounces spinach (about 5 cups)
- ½ cup sun-dried tomatoes, drained and chopped
- ½ cup grated parmesan cheese, plus more to taste
- 1 handful basil leaves for garnish
- Lemon zest for garnish
- ½ teaspoon salt
- Black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add grated garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
- Stir in tomato paste and cook for an additional minute until it develops a rich aroma.
- Add drained butter beans to the skillet with salt and pepper, gently pressing a few beans against the pan.
- Pour in vegetable or chicken broth and simmer for about 10 minutes until the sauce thickens.
- Reduce heat to low, stir in heavy cream and oregano. Add spinach and simmer until wilted.
- Turn off heat and stir in sun-dried tomatoes and parmesan cheese. Adjust seasoning if needed. Serve garnished with basil and lemon zest.
Notes
Serve with crusty bread or spooned over polenta for a cozy meal. To store, refrigerate for up to 4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg