Creamy Sun-Dried Tomato Butter Beans

Name: Creamy Sun-Dried Tomato Butter Beans
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 medium Red Onion, chopped; 2 1/2 cloves of Garlic, minced; 1/2 cups Sun-dried Tomatoes, chopped; 2 tbsp Sun-Dried Tomato Oil, from the jar; 1 can of Butter Beans, drained and rinsed; 1 tsp Oregano, dried, or Italian Seasoning; 1/2 cups Double Cream; 1 handful of Spinach, fresh; 1 Red Chili, fresh, sliced, optional; Some Salt, to taste; Some Pepper (Black), to taste; Some Crusty Bread, for serving

Creamy Sun-Dried Tomato Butter Beans are a quick, comforting skillet dish with a rich tomato-cream sauce, tender beans, and plenty of fresh spinach. The sun-dried tomatoes and their flavorful oil give the dish a deep savory edge, while a little chili adds optional heat. Serve it hot with crusty bread for scooping up every last bit of sauce.

Creamy Sun-Dried Tomato Butter Beans are a quick, comforting skillet dish with a rich tomato-cream sauce, tender beans, and plenty... Show more

By Adam FloatingHome · Original recipe

Health Grade

A · Excellent

Time

20 min

Price

1,93 €

Calories

673 kcal

vegetarian

quick

easy

one pot

Method

Prep the ingredients

Peel and finely chop the Red Onion. Mince the Garlic, then roughly chop the Sun-Dried Tomatoes into small bite-size pieces so they distribute evenly through the sauce. Slice the Red Chili thinly if you want a little heat, and keep it aside for later.

Drain the beans

Drain the Butter Beans in a colander, then rinse them well under cold water. Let them sit for a moment to drain thoroughly so you don’t water down the sauce.

Heat the pan

Set a large skillet over medium heat and add about 2 tablespoons of Sun-Dried Tomato Oil. Let the oil warm for about 1 minute so it loosens and lightly shimmers before you add the aromatics.

Soften the aromatics

Add the chopped onion and minced garlic to the skillet. Cook for 3 to 4 minutes, stirring often, until the onion turns soft and translucent and the garlic smells fragrant. Stir in the chopped sun-dried tomatoes and Dried Oregano (or Italian Seasoning), then cook for 1 minute more to wake up the herbs and let the tomato flavor bloom in the oil.

Simmer the beans

Add the drained butter beans to the pan and stir gently to coat them in the onion-tomato mixture without breaking them up too much. Pour in the Double Cream and bring everything to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally, until the cream thickens slightly and clings to the beans in a silky sauce.

Wilt and serve

Add the Spinach and stir until it wilts into the sauce. If using it, stir in the sliced chili as well. Taste, then season with Salt and Black Pepper as needed. Spoon the creamy butter beans into bowls and serve straight away with Crusty Bread for dunking into the sauce.