If you’re searching for a meal that’s as vibrant as it is comforting, look no further than Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes. This recipe is the ultimate celebration of flavor-packed simplicity: creamy butter beans, garlicky olive oil, the tangy punch of sun-dried tomatoes, and tender baby spinach, all finished with a spritz of lemon and a flourish of herbs. It’s the kind of dish you’ll crave for lunch, dinner, or whenever you need a taste of Italy in your kitchen.
Ingredients You’ll Need
One of the joys of Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes is how a handful of humble ingredients can come together so beautifully. Each one plays a distinct role, building layers of flavor, color, and texture that make this dish irresistible.
- Olive oil: Use a good, fruity olive oil to infuse the whole skillet with richness and depth.
- Garlic: Minced fresh garlic adds bold, aromatic flavor that brings the dish to life.
- Red pepper flakes (optional): Just a pinch gives a gentle heat, but you can skip it for a milder version.
- Butter beans: Creamy and hearty, these are the stars of the show; canned beans make this extra easy.
- Sun-dried tomatoes (oil-packed): Their intense, tangy sweetness balances the earthiness of the beans and greens.
- Baby spinach: Tender greens that wilt beautifully into the mix, adding freshness and color.
- Vegetable broth or water: Loosens the skillet and helps the spinach wilt; broth adds extra flavor.
- Lemon juice: Brightens everything up with just a splash of acidity at the end.
- Salt and pepper: Essential for seasoning and bringing all the flavors together.
- Grated Parmesan or vegan alternative (optional): Adds a salty, savory finish—just sprinkle on top before serving.
- Chopped fresh parsley: For a final pop of color and freshness.
How to Make Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes
Step 1: Sauté the Garlic and Red Pepper
Start by warming the olive oil in a large skillet over medium heat. Toss in the minced garlic and a sprinkle of red pepper flakes if you want a touch of spice. Let them sizzle for about a minute, just until the garlic becomes fragrant—careful not to let it brown, as you want that gentle, mellow garlic flavor to shine.
Step 2: Add the Butter Beans
Next, stir in the butter beans. Let them cook for 2 to 3 minutes, giving them a chance to warm through and develop a slight golden crisp. This step makes the beans extra satisfying and brings out their naturally buttery texture.
Step 3: Stir in Sun-Dried Tomatoes
Now, add the chopped sun-dried tomatoes. Give everything a good stir and cook for another minute. The tomatoes will infuse the beans with their sweet-tart flavor and a gorgeous hint of color.
Step 4: Wilt the Spinach
Pile in the baby spinach and pour in the vegetable broth (or water). Gently toss everything together and cook for 2 to 3 minutes, just until the spinach wilts and the liquid is mostly absorbed. The greens should be tender but still vibrant.
Step 5: Finish and Serve
Turn off the heat, then stir in the lemon juice for a bright, zesty lift. Season with salt and pepper to taste. If you like, sprinkle Parmesan or your favorite vegan cheese over the top, followed by a generous handful of chopped parsley. Serve your Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes warm, and enjoy every bite!
How to Serve Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes
Garnishes
A final flourish can take your Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes from delicious to downright stunning. Fresh parsley adds color and a pop of herbal brightness, while a sprinkle of Parmesan (or vegan alternative) brings salty depth. For a little extra, try a drizzle of good olive oil or even a few toasted pine nuts.
Side Dishes
This dish is hearty enough to stand alone, but it absolutely adores a side of crusty bread to soak up the saucy goodness. You can also spoon it over creamy polenta, fluffy rice, or toss it with pasta if you’re craving something more filling. For a lighter touch, pair it with a simple green salad tossed in a lemony vinaigrette.
Creative Ways to Present
Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes look gorgeous straight from the skillet, but you can also serve them in shallow bowls with extra garnish for a rustic, Italian-inspired presentation. For a party or buffet, pile them onto crostini for a hearty appetizer, or stuff them into roasted bell peppers for a colorful main course.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Just let your Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes cool to room temperature, then transfer them to an airtight container. They’ll keep well in the refrigerator for up to 3 days, making them perfect for meal prep or next-day lunches.
Freezing
While you can technically freeze this dish, keep in mind that the texture of the beans and spinach may soften a bit upon thawing. If you do freeze it, use a freezer-safe container and enjoy within 2 months for the best flavor and quality.
Reheating
Reheating is easy! Simply warm the beans gently in a skillet over medium-low heat, adding a splash of water or broth if needed to loosen things up. You can also microwave individual portions, stirring halfway through to ensure everything heats evenly.
FAQs
Can I use dried beans instead of canned?
Absolutely! If you’d like to use dried butter beans, soak and cook them until tender before following the recipe. It’s a bit more time-consuming, but the flavor and texture are fantastic.
Is this dish vegan?
Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes can be made fully vegan by simply omitting the Parmesan or using your favorite plant-based cheese alternative. The rest of the ingredients are naturally vegan-friendly.
Can I substitute other greens for spinach?
Definitely! Kale, Swiss chard, or even arugula will all work beautifully. Just keep in mind that heartier greens may need a minute or two longer to wilt.
How can I make this gluten-free?
The recipe itself is gluten-free as written. Just be sure to serve it with gluten-free bread or grains if you want to keep the whole meal free of gluten.
What protein can I add to make it even heartier?
If you want to bulk up the dish, try stirring in cooked Italian sausage, grilled chicken, or even roasted tofu. The flavors of Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes pair well with just about anything.
Final Thoughts
If your heart is calling for a cozy, colorful meal that’s easy to make and impossible to resist, give Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes a try. It’s the kind of dish that makes you fall in love with simple ingredients all over again—one skillet, twenty minutes, and pure Italian comfort. Enjoy!
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Tuscan Butter Beans with Spinach and Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and flavorful Tuscan-inspired dish featuring creamy butter beans sautéed with garlic, sun-dried tomatoes, and fresh spinach. This vegetarian skillet meal is quick to prepare and perfect for a nutritious lunch or dinner, offering a delightful combination of Mediterranean flavors and wholesome ingredients.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (15-ounce) can butter beans, drained and rinsed
- 1/3 cup sun-dried tomatoes (oil-packed, drained and chopped)
- 3 cups baby spinach, lightly packed
- 1/4 cup vegetable broth or water
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons grated Parmesan or vegan alternative (optional)
- Chopped fresh parsley for garnish
Instructions
- Heat the oil: Warm the olive oil in a large skillet over medium heat to prepare for sautéing the aromatics.
- Sauté garlic and spices: Add the minced garlic and red pepper flakes to the skillet and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add butter beans: Stir in the drained butter beans and cook for 2 to 3 minutes, allowing them to heat through and develop a slight crisp on the edges.
- Incorporate sun-dried tomatoes: Add the chopped sun-dried tomatoes and continue cooking for another minute to blend the flavors.
- Add spinach and broth: Toss in the fresh spinach and pour the vegetable broth or water over the mixture. Stir gently and cook for 2 to 3 minutes until the spinach is wilted and the liquid has mostly absorbed.
- Final seasoning: Remove the skillet from heat, stir in the lemon juice, and season with salt and pepper according to taste.
- Serve and garnish: Sprinkle the grated Parmesan or vegan alternative on top if using, garnish with chopped parsley, and serve warm.
Notes
- Serve this dish with crusty bread, over polenta, or as a hearty side for a complete meal.
- For variation, substitute the spinach with kale or Swiss chard.
- To make the recipe fully vegan, omit the Parmesan cheese or use a plant-based alternative.
Nutrition
- Serving Size: About 1/3 of recipe
- Calories: 240
- Sugar: 4g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg
