Main
Marry Me Butter Beans
30 minServes 4Nutri-Score C€€
C
30 min
30 minMarry Me Butter Beans
what you need
Ingredients
butter beans (canned, drained and rinsed)Pantry500 g
yellow onion (medium, chopped)Produce1 piece
garlic (cloves, chopped)Produce6 pieces
tomato pastePantry30 g- sun-dried tomatoes (chopped)Pantry40 g
white wineBeverages60 ml
heavy creamDairy240 ml- chicken brothPantry60 ml
- frozen spinachProduce80 g
- cornstarch (mixed with a little water into a slurry)Pantry8 g
Parmesan cheese (grated)Dairy50 g
salt (to taste)Spices3 g
black pepper (to taste)Spices1 g
onion powder (to taste)Spices2 g
garlic powder (to taste)Spices2 g
olive oil (for sautéing)Pantry15 ml- sourdough bread (sliced, for serving)Bakery4 pieces
per serving
Nutrition
421kcal
- Carbs
- 33 g
- Proteins
- 14 g
- Fat
- 26 g
what you’ll use
Tools
Frying pan
Colander
Mixing bowl
step by step
Method
- Step 1
Drain the beans
- Rinse and drain the butter beans in a colander.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Finish and serve
- Stir in the grated Parmesan until melted.
- Serve hot with slices of sourdough bread to scoop up the sauce.