Marry Me Butter Beans (Creamy Tuscan White Beans)
238kcal
Equipment
- a large deep skillet ( I used Le Creuset braiser)
- a spatula
- a knife
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ½ teaspoon red pepper flakes
- 1 cup chicken or vegetable stock
- ½ cup (3 oz) chopped sun-dried tomatoes (packed in oil)
- 2 cans (15 oz each) butter beans (drained)
- ¼ cup heavy cream
- ¼ cup milk (see notes)
- 1 oz freshly finely grated parmesan cheese (about ½ cup)
- 3 oz fresh baby spinach (roughly chopped)
- salt and black pepper (to taste)
Method
- Melt the butter in a large pan over medium-low heat.
- Add the garlic and cook, stirring often, until fragrant, about 1 minute.
- Stir in the tomato paste and cook until the color deepens, about 2 minutes.
- Add the oregano, dried basil, and red pepper chili flakes. Stir well to combine.
- Increase the heat to medium. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer until the liquid reduces slightly, about 5 minutes.
- Add the heavy cream, milk, sun dried tomatoes, and butter beans. Simmer until everything is warmed through, about 3 minutes.
- Turn off the heat and stir in the parmesan cheese and spinach. Let it sit for a minute or two until the spinach wilts and the cheese melts into the sauce.
- Taste and adjust the salt and pepper if needed, then serve warm.
Nutrition
Calories238kcalCarbohydrates14gProtein7gFat19gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat6gTrans Fat0.2gCholesterol42mgSodium425mgPotassium762mgFiber3gSugar3gVitamin A2999IUVitamin C38mgCalcium146mgIron2mg
Notes
Dairy. For a richer sauce, use ½ cup heavy cream only in place of the ¼ cup heavy cream and ¼ cup milk. Serve with crusty bread, rice, or pasta to soak up the sauce. Leftovers keep in the fridge for up to 4 days; this dish is not recommended for freezing.
Basil. If you prefer fresh basil instead of dried, stir it in at the very end.
Storage: Airtight container in the fridge, up to 4 days.
Reheat: Warm gently on the stove over low heat, adding a splash of milk or broth if the sauce has thickened.