Marry Me Butter Beans with Creamy Tuscan Sauce Recipe
A rich and creamy Tuscan-inspired butter bean stew featuring sun-dried tomatoes, garlic, fresh spinach, and a luscious parmesan cream sauce. Perfectly seasoned with smoked paprika, oregano, and fresh basil, this comforting dish comes together quickly on the stovetop and makes a hearty meal served with crusty bread, rice, or pasta.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan, Italian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 Tbsp unsalted butter (28 g)
- 4 cloves garlic, minced
- ½ tsp salt
- ½ tsp oregano
- ½ tsp crushed red pepper flakes
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ½ cup sun-dried tomatoes, roughly chopped
- ½ to 1 cup vegetable broth (120 to 236 mL)
- 2 15-oz cans butter beans (lima beans), drained (425 g cans)
- 1 cup chopped fresh spinach
- 1 cup heavy cream (can substitute half-and-half) (236 mL)
- ½ cup grated parmesan cheese (50 g)
- 2 Tbsp chopped fresh basil
Instructions
- Prepare Flavor Base: In a large sauté pan or pot over medium heat, melt 2 tablespoons of unsalted butter. Add the minced garlic, salt, oregano, crushed red pepper flakes, smoked paprika, and black pepper. Cook for about 2 minutes, stirring frequently, until the garlic becomes fragrant but not browned.
- Add Fillings: Stir in the roughly chopped sun-dried tomatoes and ½ cup of vegetable broth. Add 2 drained cans of butter beans and stir to combine. Continue cooking uncovered on medium heat for 5 minutes, allowing flavors to blend and the beans to heat through.
- Finish and Serve: Remove the pan from heat. Stir in the chopped fresh spinach and allow it to wilt in the residual heat. Then add the heavy cream, grated parmesan cheese, and chopped fresh basil. Mix well until the sauce is creamy and evenly coats the beans. Serve warm with crusty bread, over cooked rice, or pasta as desired.
Notes
- You can adjust the amount of crushed red pepper flakes to control the heat level.
- If you prefer a lighter sauce, substitute half the heavy cream with half-and-half or use all half-and-half.
- Use vegetable broth to keep this dish vegetarian; chicken broth can be substituted if desired.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Pair with crusty bread or a simple green salad for a complete meal.
