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
Scale
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
