Marry Me Butter Beans (With Creamy Tuscan Sauce)
This quick and flavorful dish combines creamy butter beans with tangy sun-dried tomatoes, creating a comforting meal reminiscent of Tuscan cuisine. Ready in just 30 minutes, it's perfect for busy weeknights, offering a rich and satisfying taste with a touch of chili oil for heat. Fresh baby spinach adds a vibrant, nutritious element, making this skillet an ideal choice for a wholesome and delicious dinner.
Equipment
- Large pan or skillet
- Cutting board
- Knife
- Stirring spoon
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 4 garlic cloves minced
- 1 teaspoon tomato paste
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 cup heavy cream or full-fat coconut milk
- 7 ounces sun-dried tomatoes chopped
- 17.6 ounces butter beans drained and rinsed
- A handful of baby spinach
- Chili oil for topping
- Sourdough bread for serving
US Customary - Metric
Instructions
Sauté the Onion and Garlic:
- In a large pan, heat the olive oil over medium heat.
- Add the diced onion and minced garlic together. Sauté for about 5-7 minutes, until the onion is translucent and the garlic is fragrant.
Add Tomato Paste and Seasoning:
- Stir in the tomato paste and cook for about 1 minute, until well combined.
- Add the Italian seasoning, salt, and pepper to taste. Stir to mix.
Incorporate Cream and Sun-Dried Tomatoes:
- Pour in the heavy cream or full-fat coconut milk, stirring continuously until well mixed.
- Add the chopped sun-dried tomatoes and stir to combine. Cook for about 5 minutes, stirring occasionally.
Add Beans:
- Add the drained and rinsed butter beans, and stir to combine. Cook for another 5 minutes, stirring occasionally.
Thicken the Sauce:
- Continue to cook, stirring occasionally, for about 10 minutes, or until the sauce has thickened to your desired consistency.
Add Spinach:
- Once the sauce is thickened, stirring the baby spinach. Stir for about 2-3 minutes, until the spinach is wilted.
Serve:
- Top with chili oil and serve with slices of sourdough bread.
Notes
For a vegan version, use full-fat coconut milk instead of heavy cream.
Adjust the seasoning to taste, and feel free to add more garlic or Italian seasoning if desired.
This dish pairs well with a green side salad or roasted vegetables.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Adjust the seasoning to taste, and feel free to add more garlic or Italian seasoning if desired.
This dish pairs well with a green side salad or roasted vegetables.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 402kcalCarbohydrates: 42gProtein: 13gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 54mgSodium: 281mgPotassium: 1473mgFiber: 11gSugar: 17gVitamin A: 1083IUVitamin C: 19mgCalcium: 161mgIron: 6mg