Why You’ll Love This Recipe
- Quick and Easy: Ready in approximately 20 minutes, making it perfect for weeknight dinners.
- Flavorful: Combines the richness of butter beans with the tanginess of sun-dried tomatoes and the freshness of spinach.
- Versatile: Enjoy as a main course or pair with your favorite protein for a complete meal.
Ingredients
- 1 tablespoon oil from sun-dried tomatoes jar
- 1 shallot, chopped
- 2 cloves garlic, minced
- 4-5 sun-dried tomatoes, chopped (sun-blushed tomatoes can be used as an alternative)
- 400g (14 oz) butter beans, drained (cannellini beans are a suitable substitute)
- ½ teaspoon smoked paprika
- 1 tablespoon apple cider vinegar
- 250ml (1 cup) vegetable stock
- 4 basil leaves, sliced (or ½ teaspoon dried basil)
- 125ml (½ cup) single (light) cream
- ½ cup freshly grated Parmesan cheese
- 30g (1 cup) fresh spinach
- Salt, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Sauté Aromatics: In a pan, heat the oil from the sun-dried tomatoes over medium heat. Add the chopped shallot and sauté for 2 minutes until softened. Add the minced garlic and chopped sun-dried tomatoes; cook for an additional 30 seconds.
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Add Beans and Seasonings: Stir in the drained butter beans, smoked paprika, and a pinch of salt. Mix well to combine.
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Deglaze and Simmer: Pour in the apple cider vinegar, allowing it to reduce for a few seconds. Add the vegetable stock and sliced basil; bring the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.
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Incorporate Cream and Cheese: Stir in the light cream and grated Parmesan cheese. Mix until the cheese melts and the sauce becomes creamy.
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Add Spinach: Fold in the fresh spinach, cooking until it wilts.
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Adjust Seasoning and Serve: Taste and adjust salt if necessary. Serve warm, garnished with additional Parmesan if desired.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Variations
- Spice Level: Add chopped scotch bonnet chili for a spicy kick.
- Herbal Twist: Incorporate fresh parsley or thyme for added aroma.
- Vegan Option: Use plant-based cream and omit Parmesan, or use a vegan cheese alternative.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stove over low heat, adding a splash of vegetable stock if the sauce has thickened.
FAQs
Can I use dried butter beans instead of canned?
Yes, soak dried butter beans overnight and cook them until tender before using them in this recipe.
What can I substitute for sun-dried tomatoes?
If sun-dried tomatoes are unavailable, you can use halved cherry tomatoes or roasted red peppers for a different flavor profile.
Is this dish gluten-free?
Yes, all ingredients used are gluten-free.
Can I make this ahead of time?
While best served fresh, you can prepare the dish ahead and reheat gently.
How can I make the sauce richer?
For a richer sauce, consider adding a bit more Parmesan cheese or using heavy cream instead of light cream.
Conclusion
Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes offer a delightful blend of creamy textures and robust flavors. Whether enjoyed as a main course or a side dish, this recipe brings a touch of Italian comfort to your table.
Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes
This Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes dish is a creamy, flavorful recipe that combines butter beans, spinach, and sun-dried tomatoes in a rich sauce. It’s quick to make, ready in under 30 minutes, and perfect as a main course or side dish. With a balance of creamy textures, herb-infused flavors, and zesty tang from the sun-dried tomatoes, this dish is a must-try for anyone craving a comforting, Mediterranean-inspired meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish, Mediterranean
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 tablespoon oil from sun-dried tomatoes jar
- 1 shallot, chopped
- 2 cloves garlic, minced
- 4–5 sun-dried tomatoes, chopped (or sun-blushed tomatoes)
- 400g (14 oz) butter beans, drained (cannellini beans work as a substitute)
- ½ teaspoon smoked paprika
- 1 tablespoon apple cider vinegar
- 250ml (1 cup) vegetable stock
- 4 basil leaves, sliced (or ½ teaspoon dried basil)
- 125ml (½ cup) single (light) cream
- ½ cup freshly grated Parmesan cheese
- 30g (1 cup) fresh spinach
- Salt, to taste
Instructions
1. Sauté Aromatics:
- Heat sun-dried tomato oil in a pan over medium heat.
- Add the chopped shallot and sauté for 2 minutes until softened.
- Add minced garlic and chopped sun-dried tomatoes, cooking for an additional 30 seconds.
2. Add Beans and Seasonings:
- Stir in the drained butter beans, smoked paprika, and a pinch of salt. Mix well.
3. Deglaze and Simmer:
- Pour in apple cider vinegar, allowing it to reduce for a few seconds.
- Add vegetable stock and sliced basil, bringing the mixture to a simmer. Let cook for 10 minutes to meld the flavors.
4. Incorporate Cream and Cheese:
- Stir in light cream and grated Parmesan cheese. Mix until the cheese melts and the sauce becomes creamy.
5. Add Spinach:
- Fold in the fresh spinach, cooking until it wilts.
6. Adjust Seasoning and Serve:
- Taste and adjust the salt if necessary. Serve warm, garnished with additional Parmesan if desired.
Notes
- Vegan Option: Use plant-based cream and omit Parmesan, or opt for a vegan cheese alternative.
- Spice It Up: Add chopped chili (like scotch bonnet) for a spicy kick.
- Herbal Twist: Incorporate fresh parsley or thyme for added aroma.
- Richness: Use heavy cream for a richer sauce or add more Parmesan for extra flavor.
