Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes

Simple, warm, and full of flavor, this Tuscan butter bean dish cooks fast and feeds a few people.

introduction

This recipe cooks in one skillet and makes a nice weeknight meal. If you want other quick bean or pasta ideas, try this garlic butter rotini with beef and spinach for a similar simple dinner.

why make this recipe

Make this recipe when you want food that is quick, healthy, and filling. It uses pantry items and fresh greens. It feels like a warm bowl of comfort and takes little time, like a simple baked chicken with potatoes and green beans meal.

how to make Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes Recipe

This dish cooks fast on the stove. You sauté garlic, add sun-dried tomatoes and spices, then warm the beans and wilt the spinach. It needs little hands-on time and you can have it ready in about 10 minutes. If you like a sweet finish after the meal, consider a dessert like banana cake with brown butter icing.

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

Directions :

• Heat olive oil in a large skillet over medium heat to prepare for sautéing the aromatics.
• Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, taking care not to burn it.
• Stir in the chopped sun-dried tomatoes and red pepper flakes if using. Cook for 2 minutes to allow the flavors to meld.
• Add the drained butter beans and chopped spinach to the skillet. Cook for 5 minutes, stirring occasionally, until the spinach wilts and the beans are warmed through.
• Season the dish with salt and pepper to taste. Serve warm and enjoy this hearty Tuscan-inspired meal.

how to serve Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes Recipe

Serve it warm as a main for one or two people, or as a side for a larger meal. It pairs well with crusty bread or a simple protein. For a special dinner, serve it alongside a rich main like filet mignon with shrimp and lobster cream.

how to store Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes Recipe

Let the dish cool to room temperature before storing. Put it in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove with a splash of water or olive oil to keep the beans moist.

tips to make Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes Recipe

• Use canned beans for speed and convenience. Rinse them well to remove canning liquid.
• If your sun-dried tomatoes are very dry, soak them briefly in warm water to soften.
• Add a squeeze of lemon or a drizzle of olive oil at the end for bright flavor.
• Try it with a side of pasta or grains, such as garlic butter chicken with lemon parmesan linguine, for a fuller meal.

variation (if any)

• Make it spicy by adding more red pepper flakes or a dash of hot sauce.
• For a creamier version, stir in a little heavy cream or a spoon of mascarpone at the end.
• Add cooked sausage or pancetta for extra protein and flavor.

FAQs

Q: Can I use dried beans instead of canned?
A: Yes. If you use dried beans, soak and cook them first until tender, then follow the recipe.

Q: Is this dish vegan?
A: Yes, this recipe is vegan if you use olive oil and skip any added cheese or cream.

Q: Can I freeze the leftovers?
A: You can freeze it, but the spinach may change texture. Freeze in a sealed container for up to 2 months and thaw in the fridge before reheating.

Q: How can I make this for more people?
A: Double or triple the ingredients and use a larger skillet. Cook the garlic and tomatoes in batches if needed.

Conclusion

For another take or reference recipe, see Tuscan Butter Beans with Spinach and Sun-dried Tomato – Vikalinka.

Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes

A simple, warm, and flavorful Tuscan butter bean dish cooked in one skillet, perfect for a quick weeknight meal.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 2 servings

Course: Main Course, Vegetarian

Cuisine: Italian, Tuscan

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups canned butter beans, drained and rinsed Use canned beans for speed and convenience.
• 2 tablespoons olive oil Drizzle a bit more at the end for flavor.
• 2 cloves garlic, minced Sauté until fragrant, being careful not to burn.
• 1/2 cup sun-dried tomatoes, chopped Soak in warm water if very dry to soften.
• 2 cups spinach, chopped Fresh spinach is preferred.
• 1/4 teaspoon red pepper flakes Optional, adjust to taste for spiciness.
• to taste Salt and pepper Season to your liking.

Method

 

Preparation

1. Heat olive oil in a large skillet over medium heat to prepare for sautéing the aromatics.
2. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, taking care not to burn it.
3. Stir in the chopped sun-dried tomatoes and red pepper flakes if using. Cook for 2 minutes to allow the flavors to meld.
4. Add the drained butter beans and chopped spinach to the skillet. Cook for 5 minutes, stirring occasionally, until the spinach wilts and the beans are warmed through.
5. Season the dish with salt and pepper to taste. Serve warm.

Notes

Let the dish cool before storing in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil. For variations, make it spicier with more red pepper flakes or make it creamier with heavy cream.