Tuscan Butter Beans (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 tsp smoked paprika
02 -
1 tbsp apple cider vinegar
03 -
4-5 sun-dried or sun-blushed tomatoes (mix 'em if you'd like)
04 -
1 shallot, finely diced
05 -
1 tbsp oil from the sun-dried tomato jar
06 -
2 garlic cloves, chopped small
07 -
400g / 14 oz butter beans, drained (swap for cannellini beans if that's what you have)
08 -
125ml / 1/2 cup single or light cream
09 -
250ml / 1 cup veggie broth
10 -
Salt to your liking
11 -
30g / 1 cup baby spinach, washed
12 -
Freshly grated Parmesan, 1/2 cup
13 -
4 fresh basil leaves, sliced fine (or a pinch of dried basil, around 1/2 tsp)
# Instructions:
01 -
Warm up the leftover oil from your sun-dried tomato jar in a skillet on low heat. Toss in the shallot and stir it gently for a couple of minutes until soft. Add the garlic and tomatoes next, giving them a quick stir for half a minute or so to wake up their aroma.
02 -
Mix in the butter beans, smoked paprika, and a sprinkle of salt. Give it all a quick toss. Add the apple cider vinegar and let it sizzle for a bit to soak into the mix. Follow up by pouring in the vegetable broth and tossing in your basil. Let it bubble gently for 10 minutes for everything to come together.
03 -
Stir in the cream and Parmesan cheese, mixing until smooth and the cheese melts into the sauce. Toss in the spinach, letting it soften for a couple of minutes—use a lid if you wanna hurry it up. Add a touch more salt, then pull your pan off the heat and serve while it’s warm, smooth, and delicious.
# Notes:
01 -
This dish brings together creamy beans, tender spinach, and tangy sun-dried tomatoes in a Parmesan-rich sauce. It's inspired by Tuscan flavors!
02 -
Vikalinka's Julia Frey came up with this creation.
03 -
Pair it with some toasted bread or mix with pasta to make it heartier!