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Delicious Marry Me Butter Beans dish ready to ignite romance

Marry Me Butter Beans

A delightful blend of savory butter beans, sun-dried tomatoes, and spinach that creates a comforting dish perfect for impressing someone special.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Base ingredients
  • ½ cup sun-dried tomatoes in oil Use high-quality oil-packed sun-dried tomatoes for best flavor.
  • 2 units shallots, finely diced Or small sweet onions.
  • 3-4 cloves fresh garlic, minced Can substitute with garlic powder.
  • 2 teaspoons smoked paprika Regular paprika works as a substitute.
  • 1 teaspoon Italian seasoning Can create your own mix.
  • ½ teaspoon crushed red pepper flakes Adjust to taste.
  • Kosher salt and pepper, to taste Freshly cracked pepper recommended.
  • 2 tablespoons tomato paste Can use crushed tomatoes as a substitute.
  • 1 cup vegetable broth Homemade or store-bought.
  • 30 ounces butter beans (2 (x 15oz) cans, drained well) Cannellini beans are a substitute.
  • 1 cup fresh spinach, coarsely chopped Kale can be a robust substitute.
  • ½ cup grated parmesan Nutritional yeast can be a vegan alternative.
  • ½ tablespoon full-fat Greek yogurt, at room temp Can substitute with sour cream.
  • 2 tablespoons chopped fresh basil Fresh basil is preferred over dried.

Method
 

Preparation
  1. Heat a rimmed pan over medium heat. Add the chopped sun-dried tomatoes in oil with 1-2 tablespoons of the jar oil.
  2. Stir in finely diced shallots and minced garlic, along with the seasonings—smoked paprika, Italian seasoning, crushed red pepper flakes, and seasoning with kosher salt and pepper—and sauté for 3 minutes.
  3. Add the vegetable broth and stir well to combine into a saucy consistency.
  4. Gently fold in the butter beans and let them simmer for about 10-12 minutes.
  5. Toss in the fresh spinach and half of the grated parmesan, stirring until the cheese melts and the spinach wilts.
  6. Remove from heat and let cool for 10 minutes before adding Greek yogurt.
  7. Incorporate Greek yogurt until well blended.
  8. Serve with cooked rice or your favorite grain, garnishing with remaining parmesan and fresh basil.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Can be frozen for up to three months without the yogurt.