Marry Me Butter Beans
These Marry Me Butter Beans are packed with protein and fiber, coated in a creamy sun-dried tomato sauce, and finished with chili oil and Parmesan cheese. Ready in just 20 minutes, they’re perfect for breakfast, lunch, or a quick dinner.
Servings: 4 servings
Ingredients
- 2 tbsp sun-dried tomato oil from the sun-dried tomato jar
- 1 small shallot finely chopped
- 3 garlic cloves minced
- 1/2 cup sun-dried tomatoes in oil roughly chopped
- 1¼ cup chicken or vegetable broth low sodium
- 2 540mL cans butter beans or cannellini beans, drained and rinsed very well
- 2 tbsp tomato paste
- 1/2 cup heavy cream 33%
- 1/2 cup parmesan cheese finely grated + more to garnish
- 4 cups fresh spinach roughly chopped
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp fresh basil to garnish
- chili oil to garnish
Instructions
- Add the sun-dried tomato oil to a large, deep pan over medium-low heat. Add the shallot and garlic and sauté for 1–2 minutes, stirring frequently, until slightly softened and the shallot begins to turn translucent.Next, add in the sun-dried tomatoes.
- Stir in the dried basil, oregano, thyme, smoked paprika, onion powder, black pepper, and red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant.
- Add the tomato paste, and allow to cook just until fully incorporated.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the butter beans (after rinsing them really well) and bring to a gentle boil. Cook uncovered for 5–7 minutes, stirring occasionally, until the broth has reduced slightly and the beans have warmed through.
- Use a potato masher (or fork) to mash about one-quarter to one-half of the beans directly in the pan, leaving the remaining beans whole. Stir to combine.
- Stir in the heavy cream and bring to a gentle simmer, just until slightly reduced. Reduce the heat to low, then gradually stir in the Parmesan until melted and incorporated.
- Turn off the heat and taste to see if you want to add any additional seasonings.Add the fresh spinach and stir until wilted and evenly mixed into the sauce.
- Garnish with fresh basil and chili oil.
- Serve warm with fresh bread.
Nutrition
Calories: 223kcal | Carbohydrates: 12g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 43mg | Sodium: 573mg | Potassium: 680mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3903IU | Vitamin C: 33mg | Calcium: 230mg | Iron: 2mg
