Tuscan Butter Bean with Sun-Dried Tomatoes

Image courtesy of vikalinka.com

Recipe from

Diane Morrisey

Prep Time

5 minutes

Cooking Time

20 minutes

Total Time

25 minutes

Serves

4

Ingredients

2 Tbsp. of the oil from a jar of sun dried tomatoes
1/2 cup chopped onion
4 cloves garlic, chopped
1/2 tsp. each salt
1 tsp. oregano
Pinch of crushed red pepper flakes
1/2 tsp. smoked paprika
1/4 tsp. black pepper
1 Tbsp. Calabrian chili paste (see notes)
1 cup sun-dried tomatoes, chopped
1 cup vegetable broth
2 (15oz) cans butter beans, drained
2 large handfuls fresh spinach
1 cup heavy cream
1/2 cup grated parmesan
6 leaves fresh basil, ripped

Instructions

Heat the oil from the sun-dried tomato in a large skillet and sauté the onion and garlic. Add the salt, pepper, oregano, paprika and chili flakes. Cook for a few minutes or until aromatic.
Stir in the sun dried tomatoes, broth and beans and cook for 5 minutes.
Stir in the spinach and cover for a few minutes so the heat helps to wilt the spinach. Remove the cover and stir.
Remove from heat and add the cream, broth, Parmesan and Calabrian chili paste.
Rip the basil into the skillet and stir to combine. Serve with crusty bread, over rice, or with a side salad.

Nutrition

Notes

If you don’t like the heat of Calabrian chili paste, you can substitute it with regular tomato paste. Or if you don’t have Calabrian chili paste, add one teaspoon of crushed red pepper flakes per tablespoon of tomato paste, plus a dash of lemon juice.

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