Marry-Me Butter Beans
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Serves 8
  • 2 tbsp unsalted butter, 28 g
  • 4 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 oregano
  • 1/2 crushed red pepper flakes
  • 1/2 smoked paprika
  • 1/4 tsp ground black pepper
  • 1/2 cup sun-dried tomatoes, roughly chopped
  • 1/2 to 1 cup vegetable broth, 120 to 236 mL
  • 2 15-oz lima beans cans, drained, 425 g cans
  • 1 cup chopped fresh spinach
  • 1 cup heavy cream, can sub half-and-half, 236 mL
  • 1/2 cup grated parmesan, 50 g
  • 2 tbsp chopped fresh basil

Steps

  1. Flavor Base: Heat 2 tbsp unsalted butter, 4 cloves garlic, 1/2 tsp each salt, oregano, crushed red pepper flakes, smoked paprika, and 1/4 tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.
  2. Fillings: Stir in 1/2 cup sun-dried tomatoes, 1/2 to 1 cup vegetable broth*, and 2 15-oz cans butter beans. Continue cooking on medium, uncovered, for 5 minutes.
  3. Finish: Remove from heat. Stir in 1 cup chopped fresh spinach until wilted, then stir in 1 cup heavy cream, 1/2 cup grated parmesan, and 2 tbsp chopped fresh basil. Serve warm with crusty bread, over rice, or with pasta.

Notes