'Marry me' butter beans (No Heavy Cream)
These ‘marry me’ butter beans are made with ready-cooked beans served in a light and creamy, garlicky sun-dried tomato sauce for an easy, delicious vegetarian main or side. This simple dish requires a handful of ingredients and comes together in under 20 minutes!
Servings 4 servings
Calories 245kcal
Equipment
- Large pan
Ingredients
- 2 cans butter beans 14.11 oz each
- 7 sun-dried tomatoes in oil, drained, finely chopped
- 1 tablespoon oil sun-dried tomato or olive oil
- 1 med. red onion finely chopped
- 3 garlic cloves finely chopped
- 1½ tablespoons flour
- 1¾ cups vegetable stock hot
- ¼ cup half-and-half or single cream, at room temperature
- 2 tablespoons cream cheese at room temperature
- 3.53 ounces baby spinach chopped
- 1 teaspoon pepper flakes
- fresh basil and, optionally, parmesan for serving
Instructions
- Drain beans: Strain then rinse the beans and set aside in a strainer to drain thoroughly.
- Sautee onion: Heat the oil, add the onion and cook over a low/medium heat for about 5 minutes until softened stirring often.
- Add sundried tomatoes: Add the garlic and sun-dried tomatoes and continue cooking and stirring for about 2 minutes.
- Make sauce: Add the flour and stir until it’s no longer visible then pour in the stock. Continue cooking until the mixture starts to thicken, then stir in the half-and-half and cream cheese.
- Add beans: Add the beans and cook for another minute or so just to heat through.
- Add spinach: Stir in the spinach, cover and simmer only until it’s wilted. Remove from the heat.
- Serve: Adjust the salt and pepper, if needed, scatter fresh basil leaves over the top, sprinkle red pepper flakes, top with a little parmesan (optional) and serve.
Notes
- Drain the butter beans thoroughly before adding into the sauce.
- Ensure both the cream cheese and half-and-half are at room temperature.
- The spinach can be optional. Ensure it’s dry before adding into the pan.
- Best served immediately.
- Leftover sun-dried tomato butter beans can be refrigerated for up to 3 days. The sauce will thicken as it cools so you may need to add a splash of water/stock after reheating it (don't forget to also adjust the flavour).
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 37g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 483mg | Potassium: 995mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2840IU | Vitamin C: 11mg | Calcium: 90mg | Iron: 4mg