Creamy Butter Beans Skillet (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons olive oil
02 -
2 cloves garlic, grated
03 -
½ teaspoon red pepper flakes
04 -
3 tablespoons tomato paste
05 -
2 cans (15 oz each) butter beans or 3 cups cooked beans, drained and rinsed
→ Sauce
06 -
1½ cups vegetable broth
07 -
½ cup heavy cream or non-dairy cream
08 -
½ teaspoon dried oregano
09 -
⅓ cup grated parmesan cheese
→ Add-ins
10 -
½ cup sun-dried tomatoes, chopped
11 -
2 cups spinach
12 -
1 handful basil leaves, for garnish
13 -
Lemon zest, for garnish
14 -
½ teaspoon salt
15 -
Black pepper to taste
# Instructions:
01 -
Heat olive oil in a large skillet, add grated garlic and red pepper flakes, and sauté for 30 seconds until fragrant.
02 -
Stir in tomato paste and cook for a minute until it darkens slightly and becomes aromatic.
03 -
Add butter beans, season with salt and black pepper, then sauté while stirring for 1 minute to coat the beans in the mixture.
04 -
Pour in vegetable broth and simmer for about 10 minutes until the beans start to release their starch and the sauce begins to thicken.
05 -
Add heavy cream, dried oregano, and spinach, then simmer for a few more minutes until the spinach wilts and the sauce becomes creamy.
06 -
Turn off the heat and stir in chopped sun-dried tomatoes and grated parmesan cheese until fully incorporated.
07 -
Serve directly from the skillet or on a slice of rustic bread rubbed with garlic. Garnish with additional parmesan, fresh basil leaves, and lemon zest.
# Notes:
01 -
The beans will become tender and release starch as they cook, naturally thickening the sauce.
02 -
For a more rustic presentation, serve on garlic-rubbed crusty bread.