Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes is the kind of dish that delivers maximum comfort with minimal effort. Creamy butter beans are gently simmered with sweet sun-dried tomatoes, fresh baby spinach, and a kiss of aromatic herbs, all brought together in a luscious, velvety sauce. Whether you’re after a cozy vegetarian main or need a vibrant side to your favorite Italian meal, this recipe brings color, heartiness, and real Italian soul to your table.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe calls for a handful of simple yet vibrant ingredients, each pulling its weight to provide flavor, creaminess, or a pop of color. Every addition truly makes the Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes so special, so don’t be tempted to skip any!
- Olive oil: The foundation of flavor, use an extra-virgin variety for the most aromatic results.
- Yellow onion: Diced finely, it offers sweetness and depth to the dish as it softens.
- Garlic cloves: Use freshly minced for that signature Italian perfume and flavor punch.
- Crushed red pepper flakes: Just a touch gives subtle heat; adjust more or less to taste.
- Dried Italian herbs: This blend weaves classic Tuscan flavor notes into every bite.
- Sun-dried tomatoes in oil: Drain and slice these for chewy bursts of concentrated tomato sweetness.
- Butter beans: Creamy and hearty, these are the hero of the recipe—make sure to drain and rinse well.
- Vegetable broth: Adds gentle savoriness while helping everything simmer together.
- Heavy cream: A splash of cream enriches the sauce and gives the whole dish its soothing silkiness.
- Fresh baby spinach: Wilts down beautifully, adding a fresh green pop and nutritional boost.
- Salt and black pepper: Season just before serving to bring all the flavors forward.
- Grated Parmesan cheese: Adds nutty sharpness and finishes the creamy sauce.
- Fresh basil: Scatter over the top for an irresistible aroma and bright, herbal finish.
How to Make Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes
Step 1: Sauté the Aromatics
Drizzle the olive oil into a large skillet set over medium heat. Once the oil’s shimmering, add the diced onion and let it gently sauté for 4 to 5 minutes, stirring occasionally until softened and fragrant. This is the moment when your kitchen truly starts to smell like the heart of Tuscany.
Step 2: Add Garlic and Spices
Sprinkle in the minced garlic, crushed red pepper flakes, and dried Italian herbs. Stir them in and let everything cook for about 1 minute—just long enough for the garlic to release its perfume without browning. The aromatics should mingle into a savory, herby base.
Step 3: Introduce the Sun-Dried Tomatoes
Mix in your sliced sun-dried tomatoes. Let them sauté for about 2 minutes, softening slightly and infusing the oil with their rich, tangy sweetness. They’re the secret to that unmistakable sun-kissed Tuscan flavor in every bite.
Step 4: Simmer with Beans and Broth
Add the drained and rinsed butter beans along with the vegetable broth. Gently stir everything to combine, and bring the mixture to a lazy simmer. This gives the beans time to soak up all the delicious flavors you’ve built so far.
Step 5: Cream it Up
Turn the heat to low and pour in the heavy cream. Let your Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes simmer for another 5 minutes, just enough for the sauce to thicken up and get irresistibly creamy.
Step 6: Wilt in the Spinach
Tumble in the fresh spinach leaves, stirring them through gently. They’ll wilt down in just another minute or two, turning the dish a gorgeous, vibrant green and adding a touch of earthiness.
Step 7: Season and Finish
Taste and season with salt and black pepper. Then, remove from the heat. Sprinkle everything liberally with grated Parmesan cheese and top with fresh basil. Serve your Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes hot, ideally alongside some crusty artisan bread.
How to Serve Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes
Garnishes
Finish strong with a handful of grated Parmesan for nutty sharpness, extra fresh basil, and maybe a light drizzle of good olive oil. These simple garnishes elevate the color and aroma, making your Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes dinner-party worthy.
Side Dishes
This dish pairs absolutely beautifully with crusty bread—think ciabatta or chewy sourdough, perfect for mopping up that creamy sauce. If you’re feeling like a heartier meal, offer up a simple green salad, roasted vegetables, or even some grilled chicken or fish on the side.
Creative Ways to Present
For your next get-together, try serving the beans in individual small bowls with a swirl of cream and a sprig of basil. Or, spoon them atop toasted bread for a rustic bruschetta. You can even stuff large roasted peppers with the bean mixture for a show-stopping vegetarian entree.
Make Ahead and Storage
Storing Leftovers
Leftovers keep marvelously—just pack any remaining Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes into an airtight container and refrigerate for up to three days. The flavors deepen overnight, meaning tomorrow’s lunch might be even better.
Freezing
If you want to make a batch ahead, let the beans cool completely, then freeze in a sealed container for up to two months. When ready to eat, thaw overnight in the fridge. Just keep in mind that the cream may separate a bit, but a gentle reheat will bring everything back together.
Reheating
For best results, reheat gently on the stovetop over medium-low heat, adding a splash of vegetable broth or a touch of cream if the sauce has thickened too much. Avoid boiling, which can make the cream split. A quick zap in the microwave also works for single portions.
FAQs
Can I use dried beans instead of canned?
Absolutely! Just soak and cook the dried butter beans ahead of time until tender, then substitute them cup-for-cup for the canned version. It adds a little time, but homemade beans bring extra flavor and texture.
What can I use as a substitute for heavy cream?
A great dairy-free swap is coconut cream, which still delivers richness without overpowering the other flavors. Full-fat oat milk or cashew cream also works in a pinch if you need a lighter or vegan version of Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes.
Are butter beans and lima beans the same thing?
Yes! Butter beans are just a larger, creamier variety of lima beans. For this recipe, look for the big, tender ones packed in water—not the small ones typically found frozen.
How spicy does this recipe end up being?
It has just a gentle warmth from the red pepper flakes, but you can always bump the amount up or down to suit your preferences. It’s easy to keep the heat level mild for kids or spice lovers alike.
Can I add other vegetables?
Definitely! Chopped zucchini, roasted red pepper, or even mushrooms are lovely additions. Just make sure any extra veggies are softened before you add the cream so everything melds together into that signature Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes coziness.
Final Thoughts
Once you’ve tasted just how comforting and luxurious Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes can be, you’ll want to add it into regular rotation. Gather your ingredients, invite someone you love, and enjoy all the flavor and Italian atmosphere this easy dish brings—one creamy spoonful at a time!
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Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes is a comforting and flavorful vegetarian dish that combines the richness of butter beans with the tangy sweetness of sun-dried tomatoes. This easy-to-make recipe is perfect for a cozy dinner at home.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
Additional Ingredients:
- 1 teaspoon dried Italian herbs
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 2 cans (15 oz each) butter beans, drained and rinsed
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 3 cups fresh baby spinach
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Prepare the Base: Heat olive oil in a large skillet over medium heat. Sauté diced onion until softened. Add garlic, red pepper flakes, and Italian herbs, cook until fragrant.
- Add Tomatoes and Beans: Stir in sun-dried tomatoes, then add butter beans and vegetable broth. Simmer gently.
- Thicken and Add Cream: Reduce heat, stir in heavy cream, simmer to thicken slightly.
- Finish with Spinach: Add spinach, cook until wilted. Season with salt and pepper.
- Serve: Remove from heat, sprinkle with Parmesan, garnish with basil. Serve warm.
Notes
- For a dairy-free version, use coconut cream instead of heavy cream and omit the Parmesan.
- This dish pairs well with grilled chicken or as a vegetarian main.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 25mg
