Marry Me Butter Beans
Servings: 4 people
- 2 tablespoons (2 tablespoons) olive oil
- 2 cloves (2 cloves) garlic
- ½ teaspoon (½ teaspoon) red pepper flakes
- 3 tablespoons (3 tablespoons) tomato paste
- 2 cans (15 oz each) (2 cans (230 g each)) butter beans or 3 cups cooked beans
- 1½ cup (375 grams) vegetable broth
- ½ cup (125 grams) heavy cream or non-dairy cream
- ½ teaspoon dried oregano
- ⅓ cup (50 grams) grated parmesan or more to taste
- ½ cup (50 grams) sun-dried tomatoes
- 2 cups (2 big handfuls) spinach
- 1 handful (1 handful) basil leaves + lemon zest to garnish
- ½ teaspoon salt + black pepper to taste
- Heat 2 tablespoons olive oil in a large skillet, add 2 cloves garlic (grated) and ½ teaspoon red pepper flakes, and sauté 30 seconds. Stir in 3 tablespoons tomato paste and cook for a short minute until fragrant.Add 2 cans (15 oz each) butter beans (drained and rinsed), season with ½ teaspoon salt and 2 twists black pepper, and sauté stirring for 1 minute.
- Add 1½ cup vegetable broth and simmer for about 10 minutes.You’ll see how the beans get tender and creamy as they release starch into the sauce.Pour in ½ cup heavy cream, ½ teaspoon dried oregano, and 2 cups spinach, and let simmer a few more minutes until the spinach wilt and the dish is creamy.
- Turn the heat off then stir in½ cup sun-dried tomatoes (chopped) and ⅓ cup grated parmesan.Enjoy right off the skillet or serve on a slice of rustic crusty bread rubbed with garlic.Top with more grated parmesan, 1 handful basil leaves, and grated lemon zest.
