Creamy Tuscan Butter Beans (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tbsp oil from sun-dried tomatoes jar
02 -
1 shallot, chopped
03 -
2 cloves garlic, minced
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4-5 sun-dried tomatoes or sun-blushed tomatoes (feel free to mix both!)
05 -
400g / 14 oz butter beans, drained (or cannellini beans if you prefer)
06 -
½ tsp smoked paprika
07 -
1 tbsp apple cider vinegar
08 -
250ml / 1 cup vegetable stock
09 -
4 fresh basil leaves, thinly sliced (or ½ tsp dried basil in a pinch)
10 -
125ml / ½ cup single/light cream
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½ cup freshly grated Parmesan cheese
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30g / 1 cup fresh spinach
13 -
Salt to taste
# Instructions:
01 -
Heat the olive oil from your sun-dried tomato jar in a pan over low heat. Toss in the chopped shallot and let it soften for about 2 minutes. Add the minced garlic and sun-dried tomatoes, giving everything a quick stir for about 30 seconds until fragrant.
02 -
Add your drained butter beans along with a pinch of salt and the smoked paprika. Stir everything together, then splash in the apple cider vinegar to deglaze the pan. Let it bubble away for a few seconds before pouring in the vegetable stock and adding your basil. Bring to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld together.
03 -
Pour in the cream and sprinkle in the Parmesan, stirring until the cheese melts completely into the sauce. Fold in the fresh spinach and let it wilt for a couple of minutes (pop a lid on if you want to speed things up). Season with salt to your liking, then remove from heat and serve while still warm and creamy.
# Notes:
01 -
This cozy Tuscan-style dish features plump, creamy butter beans, wilted spinach, and sweet sun-dried tomatoes in a silky Parmesan cream sauce.
02 -
Recipe created by Julia Frey of Vikalinka.
03 -
For a more substantial meal, serve over pasta or with crusty bread for dipping.