Scale

2 tbsp olive oil

3 cloves garlic, minced

1/4 tsp red pepper flakes (optional)

1/3 cup sun-dried tomatoes, chopped

1 can (15 oz) butter beans, drained and rinsed

1/2 cup vegetable broth

1/2 cup heavy cream or coconut cream

1/4 cup grated Parmesan (optional)

1 tsp Italian seasoning

1 cup baby spinach

Salt and pepper to taste

Fresh basil or parsley, for garnish

Crusty bread or pasta for serving

1. Heat olive oil in a skillet over medium heat.

2. Add garlic and red pepper flakes. Sauté for 1 minute until fragrant.

3. Stir in sun-dried tomatoes and cook another minute.

4. Add butter beans, broth, cream, Parmesan, and Italian seasoning.

5. Simmer for 5–7 minutes, stirring occasionally, until slightly thickened.

6. Stir in spinach and cook until wilted, about 1–2 minutes.

7. Season with salt and pepper to taste.

8. Garnish with basil or parsley and serve hot with bread or pasta.

Use cannellini or white beans if butter beans aren’t available.

Make it vegan by skipping Parmesan or using a plant-based alternative.

Great as a main with crusty sourdough or served over polenta.

Keywords: creamy tuscan butter beans, marry me beans, vegetarian comfort food