Marry Me Butter Beans with Creamy Tuscan Sauce
Ingredients:
1 tablespoon olive oil
3 cloves garlic, minced
1 small onion, finely chopped
2 cans (15 ounces each) butter beans, drained and rinsed
½ cup sun-dried tomatoes, chopped
1 cup cherry tomatoes, halved
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional, for a bit of heat)
1 cup vegetable broth
1 cup heavy cream or coconut milk for a dairy-free option
½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
2 cups fresh spinach, roughly chopped
Salt and pepper, to taste
Fresh basil or parsley, chopped, for garnish
Directions:
Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the garlic and onion and sauté for 3-4 minutes, or until the onion is soft and translucent.
Add the Tomatoes and Seasonings:
Stir in the sun-dried tomatoes, cherry tomatoes, dried basil, oregano, and crushed red pepper flakes. Cook for another 3-4 minutes until the tomatoes soften and release some juices.
Add the Broth and Cream:
Pour in the vegetable broth and heavy cream, stirring to combine. Let the mixture come to a gentle simmer.
Add Butter Beans and Cheese:
Stir in the butter beans and Parmesan cheese, allowing the cheese to melt into the sauce, making it thick and creamy.
Finish with Spinach:
Add the chopped spinach and stir until it wilts, about 2-3 minutes. Season with salt and pepper to taste.
Serve:
Ladle the creamy butter beans into bowls and garnish with fresh basil or parsley. Serve warm and enjoy this cozy, satisfying dish!
Cooking Time: 25 minutes | Servings: 4