Marry Me Butter Beans Tuscan (Print-Friendly Version)
Creamy butter beans in robust sauce with sun-dried tomatoes and spinach, perfect for easy weeknight comfort.
# Ingredients:
→ Main Ingredients
01 -
28 g unsalted butter
02 -
4 cloves garlic, minced
03 -
0.5 tsp salt
04 -
0.5 tsp dried oregano
05 -
0.5 tsp crushed red pepper flakes
06 -
0.5 tsp smoked paprika
07 -
0.25 tsp ground black pepper
08 -
120–236 mL vegetable broth, see notes for quantity
09 -
2 cans (425 g each) butter beans, drained (lima beans)
10 -
80 g sun-dried tomatoes, roughly chopped
11 -
1 cup (approx. 30 g) fresh spinach, chopped
12 -
236 mL heavy cream or half-and-half
13 -
50 g parmesan cheese, grated
14 -
2 Tbsp fresh basil, chopped
# Steps:
01 -
Heat unsalted butter in a large sauté pan or pot over medium heat. Add minced garlic, salt, oregano, crushed red pepper flakes, smoked paprika, and ground black pepper. Sauté for 2 minutes until garlic becomes fragrant.
02 -
Stir in sun-dried tomatoes, desired quantity of vegetable broth, and drained butter beans. Continue cooking on medium heat, uncovered, for 5 minutes.
03 -
Remove pan from heat. Stir in chopped spinach until wilted, then blend in heavy cream, grated parmesan, and chopped fresh basil. Serve warm.
# Notes & Tips:
01 -
For a thicker sauce, use 120 mL vegetable broth. If serving with pasta or rice, use 236 mL for a looser consistency.
02 -
Fresh basil adds brightness; substitute with parsley if desired.