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Creamy Tuscan Butter Beans Recipe

These Creamy Tuscan Butter Beans are made with tender white beans simmered in a creamy garlic Parmesan sauce with sun-dried tomatoes, spinach, and Italian herbs. The sauce is rich and smooth, while the tomatoes add a tangy flavor that balances the cream and cheese. Serve these Tuscan butter beans with crusty bread for an easy weeknight dinner, or enjoy them as a comforting side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • ⅓ cup sun-dried tomatoes drained and chopped
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes optional
  • 2 cans 15 ounces each butter beans, drained and rinsed
  • ½ cup vegetable broth
  • ¾ cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach
  • ½ teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh basil chopped

Equipment

  • Large skillet or sauté pan
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Can opener
  • Fine-mesh strainer

Method
 

  1. Prepare the ingredients. Drain and rinse the butter beans in a fine-mesh strainer. Mince the garlic, chop the sun-dried tomatoes, grate the Parmesan, and roughly chop the fresh basil. Having everything ready makes the cooking process easier.
  2. Sauté the garlic and tomatoes. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes, if using. Cook for another minute, stirring frequently.
  3. Add the butter beans. Stir the drained butter beans into the skillet, coating them with the garlic and tomato mixture. Pour in the vegetable broth and bring everything to a gentle simmer. Cook for 2–3 minutes to let the beans absorb some of the flavor.
  4. Make the creamy sauce. Pour in the heavy cream and stir gently. Let the mixture simmer for 3–4 minutes until the sauce begins to thicken slightly. Keep the heat moderate and avoid a rapid boil.
  5. Stir in the Parmesan. Add the freshly grated Parmesan cheese and stir until it melts into the sauce. Season with salt and black pepper, tasting before adding more salt because Parmesan already contains some.
  6. Add the spinach. Stir in the fresh baby spinach and cook for 1–2 minutes until the leaves wilt into the creamy sauce. Fold gently to keep the butter beans intact.
  7. Finish and serve. Remove the skillet from the heat and stir in the fresh lemon juice and chopped basil. Taste and adjust the seasoning if needed. Serve warm with crusty bread, toasted baguette slices, or your favorite side dish.