If you’re craving a vibrant, hearty vegetarian dish that’s loaded with Italian flavor and comes together in a snap, Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes will steal your heart (and maybe your weeknight dinner rotation). This recipe wraps creamy butter beans, garlicky wilted spinach, and sweet-tart sun-dried tomatoes into a rich, savory sauce that’s wonderful on its own or piled atop crusty toast. Whether you’re looking for a cozy side or a satisfying plant-based main, you’ll find that Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes brings effortless elegance and sunshine to any table.
Ingredients You’ll Need
One of the best things about Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes is how uncomplicated the ingredient list is—yet each element truly shines. Every item here has its own role, lending richness, color, or that extra pop of flavor that makes this dish memorable.
- Olive oil: Rich and silky, olive oil forms the flavorful base and carries those Italian aromas beautifully.
- Garlic (minced): Don’t skip this—garlic adds essential warmth and depth that perfumes the entire dish.
- Red pepper flakes (optional): Just a pinch for subtle heat, though you can leave them out if you prefer it mild.
- Sun-dried tomatoes in oil (drained and chopped): Tangy and concentrated, these jewels add bursts of color and a signature Mediterranean zing.
- Butter beans (drained and rinsed): Creamy, comforting, and protein-rich—they’re the star that gives this recipe its soft, pillowy texture.
- Fresh baby spinach: A handful of leaves brightens the whole skillet and sneaks in a serving of greens.
- Vegetable broth or water: Adds moisture and melds all those sun-drenched flavors together.
- Grated Parmesan cheese (optional): For a finish that’s extra savory and a little indulgent—use a good vegetarian Parmesan if needed.
- Salt and black pepper: The simplest way to wake up every flavor—taste as you go!
- Fresh basil or parsley for garnish: A final sprinkle for freshness and color that instantly makes it dinner-party worthy.
How to Make Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes
Step 1: Sauté the Garlic and Red Pepper
Begin by heating olive oil in a large skillet over medium heat. Add your minced garlic and the red pepper flakes (if you’re using them). Sauté just until that irresistible fragrance fills your kitchen—about 30 seconds is all it takes. This step builds a deep, aromatic base for the rest of the dish!
Step 2: Add the Sun-Dried Tomatoes
Stir in your chopped sun-dried tomatoes, giving them a minute or two in the hot oil. This helps them soften up and coaxes out all those sweet-tart, slightly smoky flavors. The oil from the tomatoes even adds more richness to the whole skillet.
Step 3: Toast the Butter Beans
Next, gently add your drained and rinsed butter beans. Stir everything well so the beans are coated in the flavorful oil and tomato mixture. Allow them to warm through, which only takes a minute—the goal is to infuse the beans with flavor and let them absorb a bit of color.
Step 4: Simmer in Broth
Pour in your vegetable broth (or water if you’d like a more subtle taste), and let the skillet simmer for 3 to 4 minutes. This gives the beans a chance to soak up the aromatics, and creates a luscious pan sauce that binds everything together.
Step 5: Wilt the Spinach
Toss in the fresh baby spinach and cook, stirring gently, just until it’s wilted—usually about 1 to 2 minutes. The spinach should be vibrant and just tender. At this point, your skillet will look and smell fantastic!
Step 6: Finish with Cheese and Season
If you’re going for extra richness, stir in the grated Parmesan cheese. Turn off the heat, taste for seasoning, and add salt and pepper as you like. Just one final stir brings the creamy, savory, and fresh elements together, making Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes irresistible!
Step 7: Garnish and Serve
Scatter chopped basil or parsley over the top for a burst of color and garden-fresh aroma. Serve the Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes warm—you can enjoy it straight from the skillet, spooned onto toasted bread, or even as a side for grilled meats or fish.
How to Serve Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes
Garnishes
A sprinkle of fresh basil or parsley right before serving works magic, offering a fragrant finish and gorgeous green contrast. For an extra touch, add an extra drizzle of olive oil or a dusting of extra Parmesan. These little flourishes make Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes taste—and look—like restaurant fare.
Side Dishes
This dish pairs beautifully with crusty bread (think Italian ciabatta or a rustic sourdough), which is perfect for soaking up the delicious sauce. For a heartier meal, serve alongside risotto, roasted vegetables, or a simple green salad tossed in lemon vinaigrette. The mild, creamy beans and bold tomatoes adapt so well to all kinds of accompaniments.
Creative Ways to Present
Make Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes the star of a grain bowl with farro or brown rice and a scatter of toasted pine nuts for some crunch. Or, spoon it over baked sweet potatoes for color and comfort. You can even use the beans as a savory topping for bruschetta at your next gathering—guaranteed to vanish quickly!
Make Ahead and Storage
Storing Leftovers
Leftover Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes keep well in the fridge for up to three days. Store them in an airtight container, and the flavors will actually deepen, making each bite even more luscious the next day.
Freezing
For longer storage, this dish freezes surprisingly well, though the spinach may lose a bit of its vibrant color. Let everything cool completely, then pack into freezer-safe containers or bags. Thaw in the fridge overnight so the beans retain their creamy texture when reheated.
Reheating
To reheat, gently warm the beans in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. Alternatively, microwave in short bursts, stirring in between. Refresh with a sprinkle of fresh herbs to restore that just-cooked appeal!
FAQs
Can I use a different type Side Dish
Definitely! Cannellini or great northern beans are wonderful substitutes if you can’t find butter beans. Each will give a slightly different texture, but the result is still delicious.
Is this recipe vegan?
It’s easily made vegan—just omit the Parmesan cheese or switch to a plant-based grated cheese. Every other ingredient in Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes is naturally vegan-friendly.
Can I add extra vegetables?
Absolutely! Mushrooms, zucchini, or red bell pepper all pair well. Sauté them with the garlic so they become tender before the beans are added.
How can I make it creamier?
Stir in 1 to 2 tablespoons of heavy cream or even a splash of coconut milk right before serving for a silkier, more luxurious sauce. This simple trick transforms Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes into true comfort food.
What’s the best way to serve leftovers?
Try heaping the cold or reheated beans over toasted sourdough as a quick lunch, or fold them into cooked pasta with a little extra broth for a speedy “beans and greens” dinner.
Final Thoughts
I hope you’ll invite the comforting flavors of Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes into your home, whether it’s for a cozy weeknight feast or as a new favorite side. There’s something so uplifting about seeing these colors in your kitchen and tasting how just a few humble ingredients create pure Italian magic. Give it a try, and let this dish become part of your own story!
Print
Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian, Gluten-Free
Description
Enjoy a taste of Tuscany with this flavorful and satisfying recipe for Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes. Perfect as a side dish or a standalone vegetarian meal, this dish is quick to prepare and bursting with Italian-inspired ingredients.
Ingredients
Olive Oil Mixture:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Additional Ingredients:
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 2 cans (15 oz each) butter beans, drained and rinsed
- 2 cups fresh baby spinach
- 1/2 cup vegetable broth or water
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Prepare Olive Oil Mixture: Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 30 seconds.
- Cook Sun-Dried Tomatoes: Stir in sun-dried tomatoes, cook for 1–2 minutes.
- Add Butter Beans: Stir in butter beans, pour in vegetable broth, simmer for 3–4 minutes.
- Wilt Spinach: Add spinach, cook for 1–2 minutes until wilted.
- Finish and Serve: Stir in Parmesan cheese, season with salt and pepper. Garnish with basil or parsley. Serve warm.
Notes
- For a creamier version, stir in 1–2 tablespoons of heavy cream or a splash of coconut milk.
- Cannellini beans can be used in place of butter beans.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 440mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 5mg
