How long can I store Tuscan Butter Beans in the refrigerator?

You can store Tuscan Butter Beans with Spinach and Sun-Dried Tomato in an airtight container in the refrigerator for up to 3 days. When reheating, do so slowly on medium heat to maintain the dish's rich flavors and textures.

Can I make this dish vegan?

Absolutely! To make this Tuscan Butter Beans dish vegan, simply swap the heavy cream for coconut milk or any plant-based cream. The dish will still be creamy and delicious without the use of animal products.

What other vegetables can I add to this recipe?

You can add various vegetables such as bell peppers, zucchini, or even mushrooms to enhance the dish's flavor profile. Sauté these additional veggies along with onions and garlic during the initial cooking stage.

Is this recipe suitable for meal prep?

Yes, this recipe is perfect for meal prep! It keeps well in the refrigerator and can be made ahead of time, allowing you to enjoy healthy meals throughout your week without much effort.

How spicy is this dish with red pepper flakes?

The red pepper flakes add a mild heat which you can adjust according to your taste. To reduce spiciness, feel free to use fewer flakes, or omit them completely for a milder version!

Tuscan Butter Beans With Spinach: 5-Taste Wonder!

Ingredients

Units Scale

1 can (15 oz) butter beans, drained and rinsed
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach, packed
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/2 cup vegetable broth
1/4 cup heavy cream
Salt to taste
Black pepper to taste

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Instructions

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the diced onion for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1-2 minutes. Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
Sprinkle in the dried thyme, dried basil, and red pepper flakes, stirring until well combined. Pour in the vegetable broth while scraping the bottom of the skillet. Bring to a gentle simmer and add the butter beans, stirring gently. Let simmer for 5-7 minutes.
Add the fresh spinach in handfuls until wilted, then pour in the heavy cream. Season with salt and black pepper and let it simmer for another 2-3 minutes before serving.

Notes

For a vegan option, substitute heavy cream with coconut milk. Store leftovers in an airtight container for up to 3 days.

Author: carter_emily
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 4g
Sodium: 400mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 10g
Cholesterol: 30mg