Description
Silky butter beans tossed with wilted spinach and tangy sun-dried tomatoes in a garlic-herb pan sauce — a simple, one-pan Tuscan supper that’s both cozy and bright. Ready in minutes, it’s perfect on crusty bread, pasta, or as a hearty vegetarian main.
Ingredients
- 1 can (15 oz) butter beans, well drained and rinsed
- 2 tbsp extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup sun-dried tomatoes, roughly chopped
- 2 large handfuls (about 2 cups) fresh spinach, packed
- 1 tsp dried thyme
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional, for heat)
- ½ cup vegetable stock
- ¼ cup heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
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Warm the olive oil in a wide skillet over medium heat until it shimmers. Add the chopped onion and sauté 3–4 minutes, until soft and translucent.
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Stir in the garlic and cook another minute, watching closely so it doesn’t brown.
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Add the chopped sun-dried tomatoes and sauté 1–2 minutes so they release their flavor into the oil.
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Sprinkle in the thyme, basil, and red pepper flakes; stir to coat the aromatics.
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Pour the vegetable stock into the pan and scrape up any browned bits from the bottom. Bring the mixture to a gentle simmer.
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Add the drained butter beans, tossing gently to coat them in the pan sauce. Let the beans simmer 4–6 minutes so they heat through and absorb flavor.
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Pile in the spinach in batches, stirring each handful until it wilts before adding the next.
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Once the greens have collapsed, stir in the heavy cream and simmer just until the sauce thickens slightly, about 2–3 minutes.
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Taste and season with salt and plenty of black pepper. Remove from heat and serve immediately, with extra sun-dried tomatoes or grated Parmesan if you like.
Notes
- Notes & swaps
- Use dried butter beans that have been soaked and cooked for a deeper bean flavor, if you prefer.
- For a dairy-free option, swap the heavy cream for full-fat coconut milk or a plant-based cream.
- Add a splash of white wine when deglazing for more complexity.
- If you want a richer finish, stir in a tablespoon of grated Parmesan off the heat.
- Serve over pasta, rice, or alongside toasted bread to soak up the garlicky sauce.
Tip: Rinse canned beans well to remove packing liquid and improve the final texture. FYI, the dish reheats nicely—add a little stock when warming to revive creaminess.