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–+ servings
Creamy butter beans with spinach and artichokes, served with toasted bread.

Spinach Artichoke Butter Beans (with Greek Yogurt)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic grated
  • 1 can artichoke hearts 14 oz / 400 g, drained and roughly chopped — use up to 2 cans for more artichokes
  • 2 cans butter beans 15 oz / 400 g each can – drained and rinsed
  • 1½ cups (375 g) vegetable broth reduced-sodium; plus more as needed
  • 2 tablespoons (20 g) all-purpose flour
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 5 ounces (140 g) spinach fresh
  • ¾ cup (160 g) Greek yogurt preferably 5% or 2%
  • ½ cup (50 g) Parmesan finely grated
  • ½ teaspoon salt and black pepper to taste

  • Build the flavor base: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 small onion and cook for 4–5 minutes until soft. Stir in 3 cloves garlic (grated), 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes, and cook for 30 seconds.
    Step 1 Chopped onion cooking with garlic, oregano, and red pepper flakes.
  • Add the artichokes and beans: Add 1 can artichoke hearts and sauté for 2 minutes to drive off excess moisture.
    Stir in 2 cans butter beans (drained), then season with ½ teaspoon salt and black pepper.
    Step 2 Chopped artichoke hearts and butter beans stirred together in a skillet.
  • Make the sauce: Whisk 1½ cups vegetable broth and 2 tablespoons all-purpose flour together until smooth. Pour into the skillet, bring to a gentle simmer, and cook for 4–5 minutes, until the sauce thickens and coats the beans.
    Step 3 Butter beans and artichokes simmering in a thickening broth sauce.
  • Add the spinach: Add 5 ounces spinach a handful at a time, stirring until wilted, about 2 minutes. The sauce should still be loose and creamy, not dry or pasty. If too thick, add a little more broth (I added 1/2 cup).
    Step 4 Chopped spinach wilting into the beans and artichoke sauce.
  • Finish with yogurt and Parmesan: Turn off the heat and let the bubbling stop. Stir in ¾ cup Greek yogurt and ½ cup Parmesan (finely grated) until creamy. Taste and adjust salt and pepper.
    Step 5 Greek yogurt and grated Parmesan stirred into the creamy beans and served in a bowl.
Substitutions
  • Extra virgin olive oil –> Regular olive oil.
  • Onion –> Shallots or leeks.
  • Garlic –> Garlic-infused olive oil, if tolerated.
  • Artichoke hearts –> Thawed frozen hearts or drained marinated artichokes.
  • Butter beans –> Cannellini or great northern beans.
  • Vegetable broth –> Chicken broth.
  • All-purpose flour –> Gluten-free all-purpose flour blend.
  • Dried oregano –> Thyme or Italian seasoning.
  • Red pepper flakes –> A pinch of cayenne.
  • Spinach –> Baby spinach or frozen spinach, thawed and squeezed.
  • Greek yogurt –> Low-fat Greek yogurt or plain Skyr.
  • Parmesan –> Grana Padano or slightly less Pecorino Romano.
  • Black pepper –> White pepper.
 
Tips
  • Add yogurt off the heat; don’t boil afterward.
  • Loosen thick sauce with extra broth—we added about ½ cup extra.
  • Grate Parmesan fresh for smoother melting.
  • Whisk flour into cool broth to prevent lumps.
  • Drain artichokes well then sauté for 2–3 minutes for extra flavor.
  • Stir gently to keep the beans intact.
  • Adjust salt after adding Parmesan.
  • Refrigerate for 3–4 days. Freezing works, but the yogurt sauce may become grainy.
     
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