Velvety Creamy Tuscan Butter Beans (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1 shallot, diced finely
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1 tbsp oil from the jar of sun-dried tomatoes
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4-5 sun-dried or sun-blushed tomatoes (mix them if you’d like!)
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2 garlic cloves, minced
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14 oz / 400g butter beans, drained (or try cannellini beans instead)
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1 tbsp apple cider vinegar
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½ tsp smoked paprika
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250ml / 1 cup of vegetable broth
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4 fresh basil leaves, sliced up thin (or ½ tsp dried basil works too)
10 -
125ml / ½ cup light or single cream
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30g / 1 cup fresh spinach
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½ cup Parmesan cheese, freshly grated
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Pinch of salt (to your liking)
# Method:
01 -
Warm up the oil from your sun-dried tomatoes over low heat in a large pan. Toss in the chopped shallot to soften it for a couple of minutes. Stir in both the garlic and the sun-dried tomatoes, letting everything sizzle for about 30 seconds until the smell is irresistible.
02 -
Add your drained butter beans, sprinkle a little salt, and stir in the smoked paprika. Mix everything together before splashing in the apple cider vinegar to scrape up any bits stuck to the pan. Let it bubble briefly, then pour in the vegetable stock and mix in your basil. Lower the heat and gently simmer for around 10 minutes so the flavors blend really well.
03 -
Stir the cream into your pan and scatter the Parmesan cheese on top. Gently mix until the cheese is melted into the sauce. Finally, fold in the fresh spinach and give it a bit to wilt down (covering the pan will help). Add salt to taste and take it off the heat. Serve hot and enjoy the creamy warmth!
# Cook's Tips:
01 -
This comforting, Tuscan-inspired recipe pairs buttery soft beans with fresh spinach and tangy sun-dried tomatoes, all brought together in a rich Parmesan cream.
02 -
Developed by Julia Frey of Vikalinka.
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Make it heartier by serving it with pasta or alongside crunchy bread to mop up all that sauce.