Description
This Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes is a quick and flavorful skillet dish combining creamy butter beans with vibrant spinach and tangy sun-dried tomatoes. Ready in just 15 minutes, it’s perfect for a nutritious and satisfying vegetarian meal that bursts with Mediterranean-inspired flavors.
Ingredients
Scale
Main Ingredients
- 2 cups canned butter beans, drained and rinsed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups spinach, chopped
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Heat the olive oil: Place a large skillet over medium heat and pour in 2 tablespoons of olive oil. Allow it to warm up for a minute to prepare for sautéing.
- Sauté garlic: Add 2 cloves of minced garlic to the skillet and cook for 1-2 minutes, stirring frequently, until the garlic becomes fragrant and slightly golden but not burnt.
- Cook sun-dried tomatoes and spices: Stir in 1/2 cup chopped sun-dried tomatoes along with 1/4 teaspoon red pepper flakes if using. Let them cook together for 2 minutes to release flavors.
- Add butter beans and spinach: Add 2 cups drained and rinsed butter beans and 2 cups chopped spinach to the skillet. Cook while stirring occasionally for about 5 minutes until the spinach wilts and the beans are heated through.
- Season and serve: Season the mixture with salt and freshly ground black pepper to taste. Serve warm immediately and enjoy this nutritious vegetarian dish.
Notes
- Use fresh spinach for a more vibrant flavor, but frozen spinach can be substituted if drained well.
- Sun-dried tomatoes packed in oil enhance the flavor, but dry-packed tomatoes can be rehydrated in warm water before use.
- Adjust red pepper flakes quantity depending on your preferred spice level or omit if sensitive to heat.
- For added protein, consider mixing in cooked chicken or sausage if not vegetarian.
- This dish pairs well with crusty bread or over cooked grains like quinoa or rice.
