A rich and flavorful meatless main dish! When you hear that a dish is vegetarian, you probably think it will be light and unsatisfying, but my creamy butter beans is anything but. This is a main dish recipe, and it is so full of flavor and filling. The butter beans are sautéed with sweet sundried tomatoes, savory garlic, and onions, then smothered in a rich and creamy sauce. Just before serving, add a heap of baby spinach that will wilt down and add both color and flavor. This dish feels like a saucy pasta, but the beans substitute for noodles and add protein. It’s a quick and easy dish that will leave you satisfied but wanting more.
Belle’s Creamy Butter Beans
1 small red or yellow onion
2 teaspoons minced garlic
1 (8-ounce) jar of sun-dried tomatoes in oil
1 (15-ounce) can butter beans, drained and rinsed
1 cup heavy cream
1 (9-ounce) bag of fresh baby spinach
1 teaspoon oregano
½ teaspoon salt
Peel and coarsely chop the onion. Heat the oil from the jar of sun-dried tomatoes in a large fry pan over medium-high heat. Add the onion and cook until tender. Add the garlic and cook another minute. Add the sun-dried tomatoes and butter beans, stir, and cook until heated through. Stir in the cream, oregano, and salt. Mix everything together, and then add the spinach on top. Cover the pan and reduce heat to simmer for about five minutes. When everything is hot and the spinach has wilted, mix it together and serve immediately.
