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
Scale
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
