Description
A creamy, flavorful skillet dish featuring tender butter beans simmered with garlic, thyme, sun-dried tomatoes, and a hint of spice. Finished with fresh spinach, basil, and parmesan, it’s perfect served over rice or with crusty bread for dipping.
Ingredients
Scale
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon crushed red pepper flakes
- 2 cans (15 ounces each) butter beans, drained and rinsed
- 1 cup vegetable stock
- ½ cup sun-dried tomatoes in oil, finely diced
- ½ cup heavy cream
- 1 cup roughly chopped baby spinach
- ¼ cup finely grated parmesan cheese
- 1 tablespoon sliced fresh basil leaves
Instructions
- Prepare the Aromatics: Heat a large skillet over medium heat. Add olive oil and once hot, add minced garlic, fresh thyme leaves, and crushed red pepper flakes. Stir continuously for 30 seconds to release the aromas without burning the garlic.
- Add Butter Beans: Add the drained and rinsed butter beans to the skillet and stir for 30 seconds to coat them with the infused oil and spices.
- Simmer the Sauce: Pour in the vegetable stock, finely diced sun-dried tomatoes, and heavy cream. Stir everything to combine, then bring the mixture to a simmer. Reduce heat to low and let it simmer gently for 15 minutes, stirring occasionally until it thickens slightly.
- Finish with Greens and Cheese: Stir in the roughly chopped baby spinach, finely grated parmesan cheese, and sliced fresh basil leaves. Mix together until the spinach wilts and the cheese melts into the creamy sauce. Serve immediately over cooked rice or with pita bread for dipping.
Notes
- Use sun-dried tomatoes packed in oil for richer flavor; if using dry-packed, rehydrate in warm water first.
- For a lighter version, substitute heavy cream with full-fat coconut milk or a plant-based cream alternative.
- This dish pairs well with steamed rice, quinoa, or crusty bread to soak up the flavorful sauce.
- Adjust the crushed red pepper flakes to taste depending on your spice preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
