Description
Marry Me Butter Beans is a 20-minute vegetarian dish full of Tuscan-inspired flavors with a creamy, irresistible sauce. Butter beans cooked in vegetable broth, sun-dried tomatoes, spinach, and a hint of garlic and red pepper flakes create a comforting and satisfying meal. It’s the perfect recipe for a quick weeknight dinner or a cozy lunch.
Ingredients
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2 tablespoons olive oil
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2 cloves garlic, grated
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1/2 teaspoon red pepper flakes
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3 tablespoons tomato paste
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2 cans (15 oz each) butter beans (or 3 cups cooked beans)
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1 1/2 cup vegetable broth
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1/2 cup heavy cream (or non-dairy cream)
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1/2 teaspoon dried oregano
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1/3 cup grated parmesan (or more to taste)
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1/2 cup sun-dried tomatoes, chopped
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2 cups spinach
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1 handful basil leaves + lemon zest for garnish
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1/2 teaspoon salt + black pepper to taste
Instructions
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Heat 2 tablespoons olive oil in a large skillet. Add the grated garlic and red pepper flakes, sautéing for about 30 seconds.
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Stir in 3 tablespoons tomato paste and cook for another minute until fragrant.
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Add 2 cans (15 oz each) of butter beans (drained and rinsed). Season with ½ teaspoon salt and black pepper. Sauté for 1 minute.
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Pour in 1½ cups vegetable broth and simmer for about 10 minutes, allowing the beans to become tender and creamy as they release starch into the sauce.
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Add ½ cup heavy cream, ½ teaspoon dried oregano, and 2 cups spinach. Simmer for a few more minutes until the spinach wilts and the dish becomes creamy.
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Turn off the heat and stir in ½ cup chopped sun-dried tomatoes and ⅓ cup grated parmesan.
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Serve directly from the skillet, or serve on a slice of garlic-rubbed rustic bread.
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Garnish with more grated parmesan, basil leaves, and lemon zest before serving.
Nutrition
- Serving Size: V
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 25mg