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.
Creamy Butter Beans in Florentine Sauce
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic grated or pressed
- 2 cups (250 ml) vegetable broth
- ½ cup (120 ml) half-and-half (or use heavy cream or a plant-based creamer)
- 2 cans butter beans (15 oz or 400 g each)
- 5 ounces (150 g) spinach
- 1 ear fresh corn or 1 heaping cup frozen corn
- ½ cup (50 g) grated parmesan cheese
- salt and pepper to taste
- ½ lemon zest & 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
- 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
