Description
A quick and comforting vegetarian one-pot meal featuring creamy butter beans in a rich sun-dried tomato sauce, ready in under 30 minutes.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Shallot, finely chopped
- 1/2 cup Sundried Tomatoes
- 1 cup Baby Tomatoes
- 3 cloves Garlic, minced
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Chili Flakes
- Salt to taste
- 1 cup Whole Milk
- 1 cup Vegetable or Chicken Broth
- 2 cups Butter Beans, rinsed
- 2 cups Spinach
- 1/2 cup Parmesan Cheese, grated
- Fresh Herbs for garnish
- Shredded Mozzarella (optional)
- Extra chili flakes (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add shallots and sauté until softened (3-5 minutes).
- Add sundried tomatoes and baby tomatoes, cook until tomatoes soften (2-3 minutes).
- Stir in garlic, oregano, chili flakes, and salt. Cook for 1 minute until fragrant.
- Pour in milk and broth, scraping the pan. Bring to a simmer, then add butter beans. Cook for 5-7 minutes.
- Fold in spinach and Parmesan cheese. Cook until spinach wilts (1-2 minutes).
- Top with mozzarella (if using) and broil for 3-5 minutes until golden and bubbly.
- Serve hot, garnished with fresh herbs and optional chili flakes.
Notes
- Use oil from sun-dried tomatoes for extra flavor.
- Adjust chili flakes to your spice preference.
- Use cannellini beans or chickpeas as a substitute for butter beans.
- For a richer sauce, use heavy cream instead of whole milk.
- Add more broth if the sauce is too thick.
- Taste and adjust seasoning before serving.
- Serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 30 mg
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