Marry Me Butter Beans (With Creamy Tuscan Sauce)
This quick and flavorful dish combines creamy butter beans with tangy sun-dried tomatoes, creating a comforting meal reminiscent of Tuscan cuisine. Ready in just 30 minutes, it's perfect for busy weeknights, offering a rich and satisfying taste with a touch of chili oil for heat. Fresh baby spinach adds a vibrant, nutritious element, making this skillet an ideal choice for a wholesome and delicious dinner.
Ingredients
- 2 tablespoons olive oil
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 1 teaspoon tomato paste
- 1 tablespoon Italian seasoning
- Salt and pepper (to taste)
- 1 cup heavy cream (or full-fat coconut milk)
- 7 ounces sun-dried tomatoes (chopped)
- 17.6 ounces butter beans (drained and rinsed)
- A handful of baby spinach
- Chili oil (for topping)
- Sourdough bread (for serving)
Instructions
- In a large pan, heat the olive oil over medium heat.
- Add the diced onion and minced garlic together. Sauté for about 5-7 minutes, until the onion is translucent and the garlic is fragrant.
- Stir in the tomato paste and cook for about 1 minute, until well combined.
- Add the Italian seasoning, salt, and pepper to taste. Stir to mix.
- Pour in the heavy cream or full-fat coconut milk, stirring continuously until well mixed.
- Add the chopped sun-dried tomatoes and stir to combine. Cook for about 5 minutes, stirring occasionally.
- Add the drained and rinsed butter beans, and stir to combine. Cook for another 5 minutes, stirring occasionally.
- Continue to cook, stirring occasionally, for about 10 minutes, or until the sauce has thickened to your desired consistency.
- Once the sauce is thickened, stirring the baby spinach. Stir for about 2-3 minutes, until the spinach is wilted.
- Top with chili oil and serve with slices of sourdough bread.
Notes
For a vegan version, use full-fat coconut milk instead of heavy cream. Adjust the seasoning to taste, and feel free to add more garlic or Italian seasoning if desired. This dish pairs well with a green side salad or roasted vegetables. Store any leftovers in an airtight container in the refrigerator for up to 3 days.