Ingredients:

  • 2 cans (15 oz / 425g each) butter beans, drained and rinsed
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 1/2 cup (120ml) vegetable or chicken broth, low sodium
  • 1/2 cup (80g) sun-dried tomatoes, julienned
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (2g) red pepper flakes
  • salt to taste
  • black pepper to taste
  • 1/2 cup (120ml) heavy cream
  • 3 cups (90g) fresh baby spinach, packed
  • 1/4 cup (10g) fresh parsley, chopped
  • 1/4 cup (30g) grated parmesan cheese

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
  2. Stir in the minced garlic, julienned sun-dried tomatoes, oregano, and red pepper flakes. Cook for another 2 minutes until fragrant.
  3. Pour in the broth and add the drained butter beans.
  4. Using a wooden spoon or potato masher, partially mash a small handful of the beans directly in the pan to release starches and thicken the sauce.
  5. Stir in the heavy cream and simmer for a few minutes until the sauce reaches a velvety consistency.
  6. Fold in the fresh baby spinach and stir until wilted. Season with salt and black pepper to taste.
  7. Garnish with chopped fresh parsley and grated parmesan cheese before serving.