Description
A warm and creamy dish made with butter beans, spinach, and sun-dried tomatoes, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil (extra virgin)
- 1 medium onion (finely chopped)
- 3 tablespoons tomato paste
- 1 – 2 cloves garlic (grated)
- ½ teaspoon red pepper flakes (adjust for heat)
- 2 cans butter beans (15 oz / 400 g each can – drained and rinsed)
- 1½ cups vegetable broth (low-sodium)
- ½ teaspoon dried oregano
- ½ cup sun-dried tomatoes (in oil, drained – thinly sliced)
- 3 cups baby spinach
- ⅓ cup grated parmesan cheese (plus more for serving)
- ½ cup Greek yogurt (plain and full-fat for best results)
- ½ teaspoon lemon zest (optional)
- 1 handful fresh basil leaves (for garnish and aroma)
- ½ teaspoon salt (plus more to taste)
- 2 twists black pepper
Instructions
- Soften the Base: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium onion and sauté for 3 minutes until soft. Stir in 3 tablespoons tomato paste, 1 – 2 cloves garlic, and ½ teaspoon red pepper flakes for 1 minute—the paste should turn a deep, dark red.
- Simmer the Beans: Add 2 cans butter beans (drained), ½ teaspoon salt, and 2 twists black pepper. Stir to coat them in the red sauce in 1½ cups vegetable broth and ½ teaspoon dried oregano. Let it simmer (gentle bubbles) for 5 – 6 minutes. The sauce will thicken naturally as the beans release their starch.
- Wilt the Greens: Stir in ½ cup sun-dried tomatoes and 3 cups baby spinach. Cook for 2 more minutes until the spinach shrinks down and looks bright green.
- Finish and Serve: Turn the heat completely off and move the pan to a cool burner. Stir in ⅓ cup grated parmesan cheese until melted, then fold in the ½ cup Greek yogurt and ½ teaspoon lemon zest to keep the sauce silky and prevent curdling. Scatter over 1 handful fresh basil leaves and serve immediately with crusty bread.
Notes
- Can adjust heat by varying the amount of red pepper flakes.
- Use high-quality sun-dried tomatoes for best flavor.
- This dish can be served with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg