Plat
Marry Me Butter Beans
30 minPour 4Nutri-Score C€€
C
30 min
30 minMarry Me Butter Beans
ce qu’il vous faut
Ingrédients
butter beans (canned, drained and rinsed)Épicerie500 g
yellow onion (medium, chopped)Fruits et légumes1 morceau
garlic (cloves, chopped)Fruits et légumes6 morceaux
tomato pasteÉpicerie30 g- sun-dried tomatoes (chopped)Épicerie40 g
white wineBoissons60 ml
heavy creamProduits laitiers240 ml- chicken brothÉpicerie60 ml
- frozen spinachFruits et légumes80 g
- cornstarch (mixed with a little water into a slurry)Épicerie8 g
Parmesan cheese (grated)Produits laitiers50 g
salt (to taste)Épices3 g
black pepper (to taste)Épices1 g
onion powder (to taste)Épices2 g
garlic powder (to taste)Épices2 g
olive oil (for sautéing)Épicerie15 ml- sourdough bread (sliced, for serving)Boulangerie4 morceaux
par portion
Nutrition
421kcal
- Glucides
- 33 g
- Protéines
- 14 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Poêle
Passoire
Saladier
pas à pas
Préparation
- Étape 1
Drain the beans
- Rinse and drain the butter beans in a colander.
- Étape 2
Sauté onion and garlic
- Heat a splash of olive oil in a frying pan over medium heat.
- Add the chopped onion and cook until softened and translucent.
- Add the chopped garlic and cook briefly until fragrant.
- Étape 3
Build the sauce
- Stir in the tomato paste and the chopped sun-dried tomatoes and cook for a minute.
- Pour in the white wine to deglaze the pan and let it simmer down.
- Add the heavy cream and a splash of chicken broth.
- Étape 4
Season and add spinach
- Season to taste with salt, pepper, onion powder and garlic powder.
- Stir in the frozen spinach and let it wilt into the sauce.
- Étape 5
Add beans and thicken
- Add the butter beans and warm them through in the sauce.
- Stir in the cornstarch slurry and simmer until the sauce thickens to your liking.
- Étape 6
Finish and serve
- Stir in the grated Parmesan until melted.
- Serve hot with slices of sourdough bread to scoop up the sauce.