Description
A rich, creamy Tuscan-style butter bean dish featuring garlic, sun‑dried tomatoes, spinach and Parmesan in a luscious cream sauce.
Ingredients
- 2 Tbsp unsalted butter
- 4 cloves garlic, minced
- ½ tsp salt
- ½ tsp oregano
- ½ tsp crushed red pepper flakes
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ½ cup sun‑dried tomatoes, roughly chopped
- ½–1 cup vegetable broth
- 2 (15‑oz) cans butter beans, drained
- 1 cup chopped fresh spinach
- 1 cup heavy cream
- ½ cup grated Parmesan
- 2 Tbsp chopped fresh basil
Instructions
- Heat butter, garlic, salt, oregano, crushed red pepper flakes, smoked paprika, and black pepper in a large sauté pan over medium heat until fragrant (~2 min).
- Stir in sun‑dried tomatoes, ½–1 cup vegetable broth, and butter beans; cook uncovered for ~5 min.
- Remove from heat, then stir in spinach until wilted.
- Add heavy cream, Parmesan and basil; stir gently to combine.
- Serve warm—great with crusty bread, over pasta, or rice.
Notes
- Use ½ cup broth for thicker sauce or 1 cup for looser consistency (especially if serving over pasta).
- Substitute half‑&‑half for heavy cream.
- Add kale or tofu for variation.