Tuscan Butter Beans (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 chopped shallot
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1 spoonful of oil from a sun-dried tomatoes jar
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2 garlic cloves, finely chopped
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4 or 5 sun-blushed or sun-dried tomatoes (mix them if you’d like)
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400g / 14 oz butter beans, drained (swap for cannellini beans if preferred)
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½ teaspoon smoked paprika
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1 tablespoon apple cider vinegar
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250ml / 1 cup veggie broth
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4 thin strips of fresh basil (or ½ teaspoon dried basil if you're out of fresh)
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125ml / ½ cup light cream
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A handful of fresh spinach (30g / 1 cup)
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½ cup of freshly grated Parmesan cheese
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Salt for seasoning
# Instructions:
01 -
In a pan over low heat, warm the oil from the sun-dried tomato jar. Add the shallot and cook for 2 minutes, stirring gently. Toss in the garlic and the sun-dried tomatoes, stirring for 30 seconds until it smells amazing.
02 -
Mix in the drained butter beans, smoked paprika, and a little salt. Stir well, then splash in the apple cider vinegar to scrape up anything stuck to the bottom. Let it sizzle briefly before pouring in the veggie broth along with the basil. Simmer gently for about 10 minutes to let the flavors come together.
03 -
Pour in the cream and sprinkle the Parmesan, stirring until the cheese fully melts into the sauce. Toss in the spinach and cook for around 2 minutes until it's wilted (put a lid on the pan to speed it up, if needed). Taste and add more salt if you think it needs it, then take it off the heat. Serve warm and enjoy that creamy goodness.
# Notes:
01 -
Packed with creamy butter beans, tangy sun-dried tomatoes, and tender spinach in a cheesy, velvet-smooth sauce.
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This dish was shared by Julia Frey of Vikalinka.
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Pair it with crusty bread or use it as a topping for pasta—it works great either way.