Description
A creamy, savory one-skillet dish with tender butter beans simmered in a rich tomato cream sauce, flavored with garlic, sun-dried tomatoes, and fresh spinach—so good, you might just propose.
Ingredients
Units
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- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup sun-dried tomatoes, chopped
- 1 (14 oz) can diced tomatoes, drained
- 1/2 cup vegetable broth
- 1/2 cup heavy cream (or coconut cream for vegan option)
- 2 (15 oz) cans butter beans, drained and rinsed
- 2 cups fresh spinach
- Salt and black pepper to taste
- Optional: chopped basil or parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant (about 1 minute).
- Stir in sun-dried tomatoes and cook for another minute.
- Add drained diced tomatoes and vegetable broth, then pour in the cream. Stir and bring to a gentle simmer.
- Add butter beans, season with salt and pepper, and simmer for 5–7 minutes until beans are heated through and sauce thickens slightly.
- Stir in fresh spinach and cook until wilted.
- Taste and adjust seasoning. Garnish with chopped herbs if desired.
- Serve warm with crusty bread, pasta, or rice.
Notes
- For a vegan version, use coconut cream and skip dairy-based garnishes.
- Great as a main dish or hearty side.
- Add a splash of white wine for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 20 mg
