Description
A quick and creamy one-pot dish featuring white beans and sun-dried tomatoes in a savory sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 tablespoon oil from the sun-dried tomato jar
- 1 small onion, finely diced
- 3 garlic cloves, crushed
- 1 teaspoon salt
- 1/2 cup sun-dried tomatoes, chopped
- 1 tablespoon dried thyme
- 1 teaspoon chili flakes or red pepper flakes
- 1/2 cup cream (regular heavy cream, sour cream, or plant-based alternative)
- 2 cans of white beans (400g/14oz each)
- 1/2 cup finely grated parmesan, plus another 1 tablespoon to garnish
- 2 cups spinach leaves, chopped
- 1 tablespoon chili oil, to serve
Instructions
- Heat 1 tablespoon of sun-dried tomato oil in a high-sided pan over medium heat, then add the diced onion and salt. Cook for about five minutes or until soft and transparent.
- Add the crushed garlic and stir for 30 seconds until fragrant, then add the sun-dried tomatoes, thyme, and chili flakes, stirring to combine.
- Pour in the cream and stir, then add the white beans with their liquid. If draining beans, add 1/4 cup of water to loosen the sauce. Stir in 1/2 cup of grated parmesan to melt and thicken the sauce.
- Simmer gently for about five minutes to thicken the sauce and meld flavors, then add the chopped spinach and mix until wilted (about 1-2 minutes).
- Taste and adjust salt and pepper, drizzle 1 tablespoon of chili oil over the beans, scatter remaining parmesan on top, and serve hot with fresh bread.
Notes
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently, adding water or broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 30mg