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Tuscan Butter Beans With Spinach And Sun-Dried Tomato

Tuscan butter beans with spinach and sun-dried tomato are simmered in a creamy garlic parmesan sauce until the beans turn silky and the broth coats. Fresh spinach wilts into jade-green ribbons, with deep red sun-dried tomato pops in a one-skillet gluten-free dinner.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Tuscan Butter Beans With Spinach And Sun-Dried Tomato
  • 2 can (15 oz) butter beans Drain and rinse well.
  • 3 cup fresh spinach Keep on the dry side for quick wilting.
  • 0.5 cup sun-dried tomatoes Chopped; reserve jar oil if available.
  • 3 cloves garlic Minced.
  • 1 cup vegetable broth Warm if possible for a quicker simmer.
  • 0.5 cup heavy cream Full-fat for best thickening.
  • 0.25 cup grated parmesan cheese Use finely grated for faster melting.
  • 1 tbsp olive oil Can swap some with reserved sun-dried tomato jar oil.
  • 0.5 tsp red pepper flakes Adjust to taste.

Equipment

  • 1 cast iron skillet

Method
 

Sauté aromatics
  1. Heat the olive oil in a large skillet over medium heat, then sauté the garlic until fragrant, about 30 seconds. Keep it moving so the garlic turns aromatic but doesn’t brown.
Cook tomatoes
  1. Add the chopped sun-dried tomatoes and cook for 2 minutes. The mixture should look slightly glossy and smell pleasantly tangy.
Simmer beans
  1. Stir in the drained and rinsed butter beans and the vegetable broth, then simmer for 5 minutes. Cook until the liquid reduces slightly and the beans are hot throughout.
Make it creamy
  1. Pour in the heavy cream and add the parmesan, then stir until the sauce thickens slightly, 2-3 minutes. The surface should look creamy and cling lightly to the beans.
Wilt spinach
  1. Fold in the fresh spinach and cook just until wilted, about 1 minute. Use gentle stirring so the spinach stays bright green with tender leaves.
Finish and serve
  1. Season with the red pepper flakes and serve warm. Taste and adjust heat if you prefer it milder or spicier.

Notes

Pro tip: For extra tang, use some of the reserved oil from the sun-dried tomatoes jar in place of part of the olive oil. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently on the stove, adding a splash of broth if the sauce thickens too much. Freezing is not recommended because cream-based sauces can split when thawed. If you want a dairy-light option, use a lactose-free heavy cream and a lactose-free parmesan substitute for a similar creamy texture.