Creamy Tuscan Butter Beans are a hearty, plant-based comfort dish packed with flavor, protein, and wholesome ingredients. Featuring white beans simmered in a garlicky, herb-rich tomato and spinach sauce, all finished with a splash of cream, this one-pan wonder is cozy, satisfying, and perfect for weeknight dinners or a rustic weekend meal.
Why You’ll Love This Recipe
I love how simple yet luxurious this dish feels. It’s made mostly with pantry staples, yet tastes like something I might find in a cozy Italian trattoria. The combination of tender butter beans with sun-dried tomatoes, garlic, and spinach in a creamy sauce makes every bite rich and satisfying. Plus, it’s ready in about 30 minutes and works beautifully as a main course or side.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Butter beans (also known as lima beans), canned or cooked
- Olive oil
- Garlic, minced
- Shallot or onion, finely chopped
- Sun-dried tomatoes, chopped
- Fresh spinach or kale
- Vegetable broth
- Heavy cream or a non-dairy alternative
- Fresh rosemary or thyme
- Salt and pepper
- Crushed red pepper flakes (optional)
- Lemon juice (for brightness)
Directions
- I start by heating olive oil in a large skillet over medium heat.
- I sauté the shallot (or onion) until translucent, then add the garlic and sun-dried tomatoes, cooking until fragrant.
- I stir in the butter beans and fresh herbs, letting them warm through.
- I pour in the vegetable broth and bring it to a simmer, allowing the flavors to meld.
- I stir in the cream and add the spinach, letting it wilt into the sauce.
- I finish the dish with a squeeze of lemon juice, salt, pepper, and a pinch of red pepper flakes for a little heat.
- I let it simmer gently until everything is rich and creamy.
Servings and timing
This recipe serves 4 as a main dish or 6 as a side. It takes about 10 minutes to prep and 20 minutes to cook, making it a perfect 30-minute meal.
Variations
- I sometimes swap butter beans with cannellini or great northern beans if that’s what I have on hand.
- For a heartier version, I stir in cooked pasta or gnocchi at the end.
- To make it vegan, I use coconut milk or a plant-based cream substitute.
- If I want to add protein, I toss in some sautéed mushrooms or cooked chicken.
- Fresh basil or parsley works nicely as an alternative to rosemary or thyme.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stove or microwave, adding a splash of broth or water if it thickens too much. I don’t recommend freezing this dish because the cream can separate and change the texture.
FAQs
How can I make this dish vegan?
I use a non-dairy cream like coconut cream or oat-based cream. It still turns out rich and delicious without the dairy.
Can I use dried beans instead of canned?
Yes, I soak and cook dried butter beans ahead of time. About 1½ cups of cooked beans equals one 15-ounce can.
What’s the best side to serve with this?
I love pairing it with crusty bread, a simple green salad, or roasted vegetables.
Is it spicy?
Not by default, but I sometimes add a pinch of red pepper flakes for gentle heat. It’s easy to adjust based on my preference.
Can I make this ahead?
Yes, I make it a day ahead and reheat before serving. The flavors actually deepen overnight, making it even better.
Conclusion
Creamy Tuscan Butter Beans are a cozy, comforting dish that I love for both weeknights and special occasions. It's creamy, satisfying, and versatile enough to adapt based on what's in my kitchen. Whether I enjoy it as a main or side, it always brings a touch of rustic Italian warmth to the table.
Creamy Tuscan Butter Beans
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (main) or 6 (side)
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Creamy Tuscan Butter Beans are a cozy, plant-based dish featuring white beans in a garlicky, herb-infused tomato and spinach sauce finished with cream. It's rich, comforting, and perfect for weeknights.
Ingredients
- 2 cans (15 oz each) butter beans (or 3 cups cooked)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 shallot or small onion, finely chopped
- ¼ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach or kale
- 1 cup vegetable broth
- ½ cup heavy cream or non-dairy alternative
- 1 tsp fresh rosemary or thyme
- Salt and pepper to taste
- Pinch of crushed red pepper flakes (optional)
- 1 tbsp lemon juice
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté the shallot until translucent, then add garlic and sun-dried tomatoes; cook until fragrant.
- Stir in butter beans and fresh herbs; cook until warmed through.
- Add vegetable broth and bring to a simmer to meld flavors.
- Stir in cream and add spinach; cook until wilted.
- Finish with lemon juice, salt, pepper, and red pepper flakes.
- Simmer gently until the sauce is creamy and well combined.
Notes
- Use cannellini or great northern beans as substitutes.
- Make it vegan with coconut or oat-based cream.
- Add sautéed mushrooms or cooked chicken for extra protein.
- Pair with crusty bread or a green salad.
- Best enjoyed fresh but can be made a day ahead.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 25mg
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