Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes -

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

Cook Time 5

Total Time 10

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

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.

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.