Creamy Tomato and Spinach Butter Beans

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) butter beans, drained and rinsed
• 2 cups fresh spinach, roughly chopped
• 1/2 cup vegetable broth
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add diced tomatoes, butter beans, vegetable broth, oregano, and basil. Bring to a simmer.
4. 4 Stir in spinach and cook until wilted, about 2 minutes.
5. 5 Reduce heat to low and let the mixture thicken, stirring occasionally, for about 10 minutes.
6. 6 Season with salt and pepper to taste. Stir in Parmesan cheese if using.

Equipment

• Large skillet

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Stir in a handful of fresh herbs like parsley or basil before serving.

Substitutions

• Substitute butter beans with cannellini beans for a similar texture.
• Use fresh tomatoes in place of canned for a fresher flavor.

Pairings

• Grilled chicken
• A crisp green salad

Nutrition

Tips

• For an extra creamy texture, use an immersion blender to partially puree the sauce before adding the spinach.
• Serve immediately for the best flavor and texture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pair with crusty bread or serve over rice for a hearty meal.

FAQ