Description
A delicious and creamy butter bean and spinach dish that’s perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cloves garlic, grated
- ½ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 2 cans (15 oz each) butter beans
- 1½ cups vegetable broth
- ½ cup heavy cream
- ½ teaspoon dried oregano
- ⅓ cup grated parmesan
- ½ cup sun-dried tomatoes, chopped
- 2 cups spinach
- 1 handful basil leaves
- to taste lemon zest
- ½ teaspoon salt
Instructions
- In a large skillet, add 2 tablespoons of olive oil over medium heat and let it warm until shimmering.
- Add the grated garlic and red pepper flakes. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Stir in the tomato paste, cooking for about a minute until it slightly darkens and releases its aroma.
- Incorporate the drained and rinsed butter beans, seasoning with salt and black pepper. Sauté while mixing for about 1 minute.
- Add 1½ cups of vegetable broth and simmer for about 10 minutes.
- Pour in ½ cup heavy cream and add ½ teaspoon dried oregano and 2 cups of spinach. Simmer for a few additional minutes.
- Turn off the heat, stirring in ½ cup chopped sun-dried tomatoes and ⅓ cup grated parmesan until melted through.
Notes
- This dish can be served with crusty bread or over pasta.
- Feel free to substitute heavy cream with a non-dairy alternative for a plant-based version.
- Add more red pepper flakes for extra heat if desired.
- Garnish with additional basil or lemon zest before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg