Ingredients
Scale
- 2 cans (15 oz each) butter beans, drained and rinsed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- 1/2 cup heavy cream or coconut cream for vegan version
- 1/4 cup grated Parmesan cheese (or vegan cheese)
- 1 tsp dried Italian herbs
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Stir in cherry tomatoes and cook for 2-3 minutes until slightly softened.
- Add the butter beans, Italian herbs, salt, and pepper, and stir well.
- Pour in the heavy cream and cook for 5-7 minutes, allowing the sauce to thicken.
- Stir in chopped spinach and cook until wilted, about 2 minutes.
- Sprinkle with Parmesan cheese, serve hot with crusty bread or pasta.
Notes
For vegan option, substitute heavy cream with coconut cream and cheese with a vegan cheese alternative. Serve with fresh herbs for added flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg