Creamy Tuscan Butter Beans

Why You’ll Love This Recipe

I like how this dish feels luxurious but is made with everyday pantry staples. It’s ready in under 30 minutes, doesn’t require fancy techniques, and it’s naturally vegetarian and gluten-free. The sun-dried tomatoes add a burst of umami, and the beans give me a protein-packed base that’s filling but not heavy. It’s just the right mix of creamy, herby, and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Base Ingredients

• 1 tablespoon oil from sun-dried tomatoes jar

• 1 shallot, chopped

• 2 garlic cloves, minced

• 4–5 sun-dried or sun-blushed tomatoes, sliced

• 400g (14 oz) butter beans or cannellini beans, drained

Seasonings & Liquids

• ½ teaspoon smoked paprika

• 1 tablespoon apple cider vinegar

• 250ml (1 cup) vegetable stock

• 4 fresh basil leaves, sliced (or ½ teaspoon dried basil)

• Salt, to taste

Finishing Ingredients

• 125ml (½ cup) single or light cream

• ½ cup grated Parmesan cheese

• 30g (1 cup) fresh spinach

Directions

1. Sauté Aromatics
   I start by heating the sun-dried tomato oil in a large pan over low heat. I cook the chopped shallot for about 2 minutes, then stir in the garlic and sun-dried tomatoes, letting them sizzle for 30 seconds to bring out their flavor.

2. Build the Flavor
   Next, I add the drained butter beans, a pinch of salt, and smoked paprika. I deglaze the pan with apple cider vinegar, letting it bubble and reduce for a minute or so before adding the vegetable stock and basil.

3. Simmer It Down
   I simmer the mixture for about 10 minutes, letting the flavors come together and the broth reduce slightly.

4. Creamy Finish
   Once the base is rich and flavorful, I stir in the cream and grated Parmesan. As soon as the cheese melts, I add the spinach and cover the pan for a minute or two to help it wilt.

5. Taste & Serve
   I give it a final taste, adjust the salt if needed, and take it off the heat. It’s ready to serve warm with crusty bread or over pasta or rice.

Servings and Timing

This recipe makes 4 servings and is perfect for a quick weeknight dinner.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

• Make it spicy – I add a pinch of red pepper flakes or a splash of chili oil when I want a bit more heat.

• Add greens – Kale or Swiss chard works well instead of spinach.

• Go vegan – I skip the Parmesan and use a vegan cream or coconut cream with nutritional yeast.

• More protein – I sometimes add white beans, lentils, or even pan-seared tofu.

• Grain bowl style – I serve this over quinoa, couscous, or farro for a grain bowl vibe.

Storage/Reheating

Fridge:
I store leftovers in an airtight container for up to 3 days in the fridge.

Reheating:
I reheat gently in a pan over low heat, adding a splash of broth or cream if it thickens too much. Microwave works too—just cover and stir halfway through.

FAQs

Can I use canned beans?

Yes! I usually use canned butter beans or cannellini beans for convenience—just drain and rinse them first.

Can I make it dairy-free?

Absolutely. I replace the cream with a plant-based version like oat or coconut cream, and swap Parmesan with a vegan alternative or nutritional yeast.

What’s the best substitute for sun-dried tomatoes?

If I don’t have sun-dried tomatoes, I’ll use chopped cherry tomatoes sautéed in olive oil for a fresher flavor. Tomato paste can also add depth in a pinch.

Is this recipe freezer-friendly?

I don’t recommend freezing it since cream-based sauces can separate when thawed. It’s best enjoyed fresh or within a few days.

What can I serve with it?

I usually serve it with crusty sourdough, over polenta, pasta, or rice. It also pairs well with a simple green salad or roasted veggies.

Conclusion

Creamy Tuscan Butter Beans are my kind of feel-good meal—cozy, nourishing, and fast. The creamy Parmesan sauce, tender beans, and sun-dried tomatoes come together in one skillet for a dish that tastes like comfort but cooks up effortlessly. Whether I serve it solo or with bread or grains, it’s always a win at the table.

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