Creamy Spinach & Sun-Dried Tomato Stewed Butter Beans
This Creamy Spinach & Sun-Dried Tomato Stewed Butter Beans recipe transforms humble ingredients into something deeply comforting and full of flavor. With a rich, creamy sauce and perfectly tender beans, this vegetarian dish works just as well as a filling main as it does as a side dish or appetizer served with crusty bread.
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 4 cloves garlic minced
- ¼ cup chopped sundried tomatoes
- 1/4 tsp salt
- 4 cups rinsed White beans/ Butter Beans 2 cans
- 2 1/2 cups chicken stock
- 1 cup chopped spinach
- ½ tsp italian seasoning
- ⅓ cup heavy cream
- ⅓ cup grated parmesan + more for garnish
- 2 tbsp Basil for garnish
- 1/4 tsp Chili Flakes
Instructions
- In a pot or skillet on medium high heat add the olive oil along with the finely diced onion, garlic, sundried tomatoes and salt. Leave to cook for 3 minutes until the onion has begun to soften.
- Add the white beans to the pot along with the chicken stock and leave to simmer on medium high heat uncovered for approximately 25-30 minutes stirring frequently to ensure the beans dont burn on the bottom. Continue to cook until the beans are tender and creamy and no longer liquidy. Add in the chopped spinach, cream and parmesan and leave to cook for 3-4 more minutes until the spinach has wilted.
- Serve garnished with basil, grated parmesan and a sprinkle of chili flakes