Description
A savory skillet dish featuring creamy butter beans, chewy sun-dried tomatoes, and fresh spinach, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 can (15 oz) butter beans, drained and rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, packed
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add diced onion and sauté for 3 to 4 minutes until softened and translucent.
- Add minced garlic and cook for 1 to 2 minutes until fragrant.
- Stir in chopped sun-dried tomatoes and cook for another 2 minutes.
- Sprinkle in dried thyme, dried basil, and red pepper flakes, stirring to coat.
- Pour in vegetable broth and scrape any browned bits from the bottom of the skillet.
- Gently fold in the drained butter beans and let simmer for 5 to 7 minutes.
- Add fresh spinach in batches, stirring until wilted.
- Pour in heavy cream and stir to create a creamy sauce.
- Season with salt and black pepper to taste.
- Simmer for another 2 to 3 minutes, then remove from heat and let rest for a minute before serving.
Notes
Best served warm. Leftovers can be refrigerated for up to 4 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 4g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 30mg