Description
This Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes is a quick, flavorful, and nutritious skillet dish. Combining creamy butter beans with the vibrant taste of sun-dried tomatoes, tender spinach, and a hint of garlic and red pepper flakes, this recipe is a perfect wholesome meal or side dish for any occasion.
Ingredients
Scale
Ingredients
- 2 cups canned butter beans, drained and rinsed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups spinach, chopped
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil: Heat olive oil in a large skillet over medium heat to prepare for sautéing the aromatics.
- Sauté garlic: Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, taking care not to burn it.
- Add sun-dried tomatoes and red pepper flakes: Stir in the chopped sun-dried tomatoes and red pepper flakes if using. Cook for 2 minutes to allow the flavors to meld.
- Combine butter beans and spinach: Add the drained butter beans and chopped spinach to the skillet. Cook for 5 minutes, stirring occasionally, until the spinach wilts and the beans are warmed through.
- Season and serve: Season the dish with salt and pepper to taste. Serve warm and enjoy this hearty Tuscan-inspired meal.
Notes
- You can substitute fresh tomatoes if you do not have sun-dried tomatoes, but the flavor will be milder.
- For a spicier kick, increase the amount of red pepper flakes or add a pinch of chili powder.
- This dish pairs well as a side to grilled meats or as a light vegetarian main with crusty bread.
- Make sure to rinse canned butter beans to reduce sodium content.
- Use fresh spinach for best texture; baby spinach works well too.
