Tuscan Butter Beans (Print Version)
# Ingredients:
→ Main Components
01 -
1 chopped shallot
02 -
Drain 400g (14 oz) of butter or cannellini beans
03 -
1 tablespoon oil from a sun-dried tomato jar
04 -
4-5 pieces of sun-blushed or sun-dried tomatoes (combine both if you like)
05 -
2 garlic cloves
→ Flavors & Liquids
06 -
½ teaspoon of smoked paprika
07 -
1 tablespoon of cider vinegar
08 -
4 fresh basil leaves sliced thinly (or ½ teaspoon dried)
09 -
1 cup (250ml) veggie stock
10 -
Salt if needed
→ Final Touches
11 -
Grate ½ cup of Parmesan cheese
12 -
1 cup (30g) fresh spinach leaves
13 -
½ cup (125ml) of single or light cream
# Instructions:
01 -
Warm the oil from sun-dried tomatoes in a large pan. Toss in the shallots and cook on low for about 2 minutes. Add in the garlic along with the tomatoes, cooking briefly—roughly half a minute.
02 -
Dump in the beans, smoked paprika, and a pinch of salt. Pour in the apple cider vinegar, letting it cook off. Stir in the veggie stock and basil, then let it simmer gently for 10 minutes.
03 -
Mix in the cream and Parmesan, stirring until the cheese melts in. Add the spinach and let it soften—cover for faster results. Taste and season with salt, then turn off the heat.
# Notes:
01 -
You can switch butter beans for cannellini beans.
02 -
Combine sun-dried and sun-blushed tomatoes for extra variety.