Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes Recipe
Make Tuscan butter beans with spinach and sun-dried tomatoes for a creamy, healthy meal. Easy plant-based recipe full of flavor!
Equipment
- Large skillet or sauté pan
- Wooden spoon
- Sharp knife & cutting board
- Measuring cups & spoons
- Serving bowl
Ingredients
- Butter beans (canned or cooked from dry)
- Fresh spinach
- Sun-dried tomatoes (packed in oil or dry, rehydrated)
- Garlic cloves
- Onion
- Olive oil
- Vegetable broth or splash of cream
- Herbs: oregano, basil, thyme
- Salt & pepper
- Optional: white wine for deglazing
Instructions
- Sauté Aromatics: Heat olive oil in a skillet. Add garlic and onion, cook until fragrant.
- Add Beans & Tomatoes: Stir in butter beans and chopped sun-dried tomatoes. Let flavors meld.
- Create Sauce: Pour in broth (or cream). Deglaze with white wine if desired. Simmer gently.
- Add Spinach: Fold in spinach, cooking just until wilted.
- Season & Finish: Add herbs, adjust salt and pepper.
- Serve: Spoon into bowls, drizzle with olive oil, and serve with crusty bread or pasta.
Notes
- Use canned beans for convenience, but freshly cooked beans give better texture.
- Sun-dried tomatoes packed in oil add richness; if using dry, rehydrate first.
- Deglazing with white wine adds depth and authenticity.
- Store leftovers in the fridge for 3–4 days; freeze for up to 2 months.
- Reheat gently on the stovetop with a splash of broth.
- Substitute spinach with kale or Swiss chard for variation.