Tuscan Butter Beans with Spinach and Sun-Dried Tomato Bliss

Delight in the flavors of Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes, a creamy vegetarian dish perfect for any occasion.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dish

2 cans (15 ounces each) Butter Beans can swap for cannellini or navy beans
2 tablespoons Olive Oil use extra-virgin for better flavor
4 cups Fresh Spinach kale makes a great substitute
1 cup Sun-Dried Tomatoes chopped; roasted red peppers can add flair
3 cloves Garlic minced; fresh is key

For the Seasoning

1 teaspoon Dried Thyme can use fresh if available
1 teaspoon Dried Rosemary fresh can be an alternative
Salt to taste
Pepper to taste

Optional Add-Ons

1/4 cup Parmesan Cheese skip for dairy-free version

Equipment

large skillet

Method

Step-by-Step Instructions

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant and lightly golden.
Stir in chopped sun-dried tomatoes and cook for about 2 minutes.
Gently fold in drained and rinsed butter beans. Cook for 3-4 minutes, stirring occasionally.
Add fresh spinach and stir gently, cooking until wilted for 2-3 minutes.
Sprinkle in dried thyme, dried rosemary, salt, and pepper. Cook everything together for another 3-4 minutes.
Drizzle more olive oil and sprinkle with grated Parmesan cheese if desired, then serve immediately.

Nutrition

Serving: 1plateCalories: 320kcalCarbohydrates: 40gProtein: 15gFat: 12gSaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 400mgPotassium: 700mgFiber: 10gSugar: 3gVitamin A: 2500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Store in an airtight container for up to 3-4 days in the fridge or freeze for up to 2 months. Reheat gently on the stove with a splash of olive oil.

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