½cup(120ml)half-and-half(or use heavy cream or a plant-based creamer)
2cansbutter beans(15 oz or 400 g each)
5ounces(150g)spinach
1earfresh cornor 1 heaping cup frozen corn
½cup(50g)grated parmesan cheese
saltand pepper to taste
½lemonzest & juice
Make the Base: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Sauté 1 small yellow onion until soft and golden, about 3 minutes. Add 3 cloves garlic and cook 1 minute more.
Build the Sauce: Stir in 2 cans butter beans (drained), the kernels from 1 ear fresh corn, 2 cups vegetable broth, salt, and black pepper. Simmer gently for 5 to 10 minutes, until the beans are very tender and the broth begins to thicken from their starch.
Add the Veggies: Stir in 5 ounces spinach and let them wilt.
Finish the Sauce: Lower the heat. Stir in ½ cup half-and-half, ½ cup grated parmesan cheese, and lemon zest. Mix until smooth and creamy.
Assemble and Serve: Spoon the warm sauce over baked potatoes or crusty bread. If using baked potatoes, slice them open, fluff the insides, and top with the creamy bean mixture. Finish with extra parmesan and a squeeze of lemon.
Substitutions
Olive oil → Try unsalted butter or avocado oil
Yellow onion → Swap with shallots or leeks
Garlic → Fresh is best, but garlic powder works in a pinch
Veggie broth → Use chicken broth or white wine for extra depth
Half-and-half → Sub heavy cream or oat milk creamer (dairy-free!)
Butter beans → Cannellini or great northern beans are great too
Spinach → Kale, chard, or arugula totally work
Corn → Frozen, canned, or even diced zucchini or bell pepper
Lemon → A squeeze of juice + zest brightens everything up
Tips
Cook onions low and slow for sweet, deep flavor
Mash a few beans to thicken the sauce naturally
Use frozen corn straight from the bag—no thawing needed
Add nutmeg or red pepper flakes for a warm or spicy twist
Serve with something to soak it up—think crusty bread or baked potatoes
Finish with lemon zest + parm to brighten the whole dish
Storage
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months—just thaw and reheat gently on the stove.