Tuscan Butter Beans with Spinach and Sun-dried Tomato
These Tuscan butter beans are fat with smooth white beans, sprinkled with spinach, studded with sun-dried tomatoes, and splashed with cream.
Servings: 4 people
Ingredients
- 1 tbsp oil from sun-dried tomatoes jar
- 1 shallot chopped
- 2 cloves garlic
- 4-5 sun-dried tomatoes or sun-blushed tomatoes (I mixed both)
- 400g / 14 oz butter beans, drained or cannellini beans
- 1/2 tsp This is an affiliate link.smoked paprika
- 1 tbsp apple cider vinegar
- 250ml / 1 cup This is an affiliate link.vegetable stock
- 4 basil leaves, sliced or 1/2 tsp dried basil
- 125ml / 1/2 cup single / light cream
- 1/2 cup This is an affiliate link.Parmesan cheese grated
- 30g / 1 cup fresh spinach
- Salt to taste
Instructions
- Heat 1 tablespoon of olive oil (taken from the sun-dried tomato jar) in a pan, then add the chopped shallot and saute over low heat for 2 minutes, then add the minced garlic and sun-dried tomatoes and stir fry for about 30 seconds.
- Bring in the drained butter beans with a pinch of salt, paprika and stir to combine, then deglaze the pan with the apply cider vinegar and let it reduce, which will take just a few seconds. Pour in the vegetable stock, add the basil leaves and bring to a simmer, let it simmer for 10 minutes.
- Add in the single cream and Parmesan cheese, stir to combine and allow the cheese to melt into the sauce, then stir in the fresh spinach and let it wilt for a few of minutes (you may cover it with a lid to speed up the process), add salt to taste and take it off the heat.
Nutrition
Calories: 305kcal | Carbohydrates: 26g | Protein: 14g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 1052mg | Potassium: 697mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1415IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 3mg