Marry Me Butter Beans
By Emily Carter
Ingredients
- 2 cans 400g each butter beans, liquid reserved ·
- 2 tbsp sun-dried tomato jar oil ·
- 4 garlic cloves minced ·
- 1 tbsp double-concentrated tomato paste ·
- ⅓ cup 55g sun-dried tomatoes chopped ·
- ½ cup 120ml white wine or stock ·
- ½ cup 120ml vegetable stock ·
- 1 cup 240ml heavy cream 36%+ after beans ·
- ½ cup 50g block Parmesan, off heat ·
- 2 handfuls baby spinach ·
- ¼ tsp red pepper flakes ·
- ½ tsp Italian seasoning ·
- ¼ cup fresh basil off heat
Instructions
- Heat tomato oil over medium-high.
- Garlic 60 sec.
- Tomato paste 90 sec until brick red.
- Sun-dried tomatoes 30 sec.
- Add wine or stock; reduce heat 90 sec.
- Add remaining stock; reduce heat 2 min.
- Reduce to medium-low.
- Add butter beans with all their liquid. Stir gently.
- Simmer 5 to 7 minutes, no longer.
- Add cream, red pepper flakes, Italian seasoning.
- Simmer gently 3 min.
- Add spinach; wilt 60 sec.
- Off heat, Parmesan in 3 stages, stirring fully between each.
- Basil off the heat. Serve immediately.
Notes
Sauce too thin: Bean liquid not added or cream added too early. Keep all bean liquid. Add cream after 5-7 min of bean simmer only. Mushy beans: Simmered past 7 minutes. Set a timer check at 5 min. Grainy Parmesan: Pre-shredded used. Always grate fresh from a block off the heat. Vegan: Coconut cream + nutritional yeast + white miso both off the heat