Tuscan Butter Beans with Spinach and Sun-Dried Tomato Recipe

This Tuscan Butter Beans with Spinach and Sun-Dried Tomato dish is a creamy, comforting meal packed with rich Mediterranean flavors. Ready in just 25 minutes, it’s an easy yet impressive dish that pairs well with crusty bread or as a side to your favorite protein.

Why You’ll Love This Recipe

• Quick and Easy – Takes only 25 minutes from start to finish.
• Rich and Creamy – A luxurious sauce made with Parmesan and cream.
• Full of Flavor – Sun-dried tomatoes, garlic, and smoked paprika enhance the taste.
• Nutritious and Satisfying – Packed with protein-rich butter beans and fresh spinach.

Ingredients

• Oil from sun-dried tomatoes jar – 1 tablespoon (adds extra depth of flavor).
• Shallot – 1, chopped.
• Garlic – 2 cloves, minced.
• Sun-dried tomatoes or sun-blushed tomatoes – 4-5 (or a mix of both).
• Butter beans (or cannellini beans) – 400g / 14 oz, drained.
• Smoked paprika – ½ teaspoon.
• Apple cider vinegar – 1 tablespoon (adds acidity to balance flavors).
• Vegetable stock – 250ml / 1 cup.
• Basil leaves – 4, sliced (or ½ teaspoon dried basil).
• Single/light cream – 125ml / ½ cup.
• Parmesan cheese – ½ cup, grated.
• Fresh spinach – 30g / 1 cup.
• Salt – To taste.

Full ingredient measurements are in the recipe card below!

How to Make Tuscan Butter Beans with Spinach and Sun-Dried Tomato

Step 1: Sauté the Aromatics

1. Heat 1 tablespoon of oil from the sun-dried tomato jar in a pan over low heat.
2. Add chopped shallot and sauté for 2 minutes.
3. Stir in minced garlic and sun-dried tomatoes, frying for about 30 seconds.

Step 2: Add the Beans and Seasonings

1. Add the drained butter beans, a pinch of salt, and smoked paprika. Stir to combine.
2. Deglaze the pan with apple cider vinegar and let it reduce for a few seconds.
3. Pour in vegetable stock, add basil leaves, and bring to a simmer.
4. Let it cook for 10 minutes.

Step 3: Finish with Cream and Spinach

1. Stir in the cream and grated Parmesan, allowing the cheese to melt.
2. Add fresh spinach and let it wilt for a few minutes.
3. Taste and adjust salt as needed.
4. Remove from heat and serve warm.

this Recipe

Pro Tips for Making the Recipe

• Use High-Quality Sun-Dried Tomatoes – They add a deep, rich flavor to the sauce.
• Adjust the Creaminess – For a richer sauce, use heavy cream instead of single cream.
• Make It Vegan – Swap cream for coconut milk and use nutritional yeast instead of Parmesan.
• Enhance the Flavor – A sprinkle of red pepper flakes adds a gentle kick.

How to Serve

• With Crusty Bread – Perfect for soaking up the creamy sauce.
• As a Side Dish – Pairs well with grilled chicken or fish.
• Over Rice or Pasta – Turn it into a heartier meal.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

• Stovetop – Reheat in a pan over low heat, adding a splash of stock if needed.
• Microwave – Heat in 30-second intervals, stirring occasionally.

Freezing

• Freeze without the cream for up to 2 months.
• Thaw overnight in the fridge before reheating and adding cream.

FAQs

Can I use different beans?
Yes! Cannellini beans, chickpeas, or navy beans work well in this dish.

How can I make this dish gluten-free?
This recipe is naturally gluten-free as written.

Can I make it ahead of time?
Yes! Make it up to 24 hours in advance, then reheat before serving.

What other herbs can I use?
Try adding thyme, rosemary, or oregano for extra depth.

This Tuscan Butter Beans with Spinach and Sun-Dried Tomato recipe is a comforting, creamy dish bursting with bold flavors. Try it tonight!

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