Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon crushed red pepper flakes
- 2 cans (15 ounces each) butter beans, drained and rinsed
- 1 cup vegetable stock
- ½ cup sun-dried tomatoes in oil, finely diced
- ½ cup heavy cream
- 1 cup roughly chopped baby spinach
- ¼ cup finely grated parmesan cheese
- 1 tablespoon sliced fresh basil leaves
Instructions
- Prepare the Aromatics: Heat a large skillet over medium heat. Add the olive oil and once hot, add the minced garlic, fresh thyme leaves, and crushed red pepper flakes. Stir continuously for 30 seconds to release the flavors without burning the garlic.
- Add Butter Beans: Add the drained and rinsed butter beans to the skillet and stir for 30 seconds to coat them with the aromatic oil and herbs.
- Simmer with Liquids: Pour in the vegetable stock, sun-dried tomatoes, and heavy cream. Stir to combine all ingredients and bring the mixture to a gentle simmer. Reduce heat to low and allow to simmer for 15 minutes, stirring occasionally to thicken the creamy sauce and fully infuse the flavors.
- Finish with Greens and Cheese: Stir in the roughly chopped baby spinach, finely grated parmesan cheese, and sliced fresh basil leaves. Cook just until the spinach wilts and the cheese melts slightly. Serve immediately over rice or with pita or bread for dipping.
Notes
- Use sun-dried tomatoes packed in oil for richer flavor; drain and finely dice before using.
- Vegetable stock can be substituted with chicken stock for a non-vegetarian version.
- The dish pairs well with plain rice, crusty bread, or warm pita for soaking up the creamy sauce.
- Adjust crushed red pepper flakes to taste depending on your preferred heat level.
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy cream alternative.
- Prep Time: 14 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
