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Tuscan Butter Beans With Spinion And Sun-Dried Tomato

Tuscan butter beans with spinach and sun-dried tomato are simmered in a parmesan cream sauce until silky and thick enough to cling to the beans. Wilted bright-green spinach and deep-red sun-dried tomatoes keep the flavor bold, while melted mozzarella and parmesan create a creamy, cheesy finish.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Tuscan butter beans mixture
  • 2 can (15 oz) butter beans Drained and rinsed.
  • 3 cup fresh spinach Leaves only; no stems if very thick.
  • 0.5 cup sun-dried tomatoes Chopped.
  • 3 garlic Minced.
  • 1 cup heavy cream
  • 0.5 cup grated parmesan cheese
  • 0.5 cup shredded mozzarella cheese
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning

Equipment

  • 1 cast iron skillet

Method
 

Sauté the aromatics and tomatoes
  1. Heat olive oil in a large skillet over medium heat, then sauté minced garlic until fragrant, about 30 to 60 seconds, with visible bubbles around the edges.
  2. Add chopped sun-dried tomatoes and Italian seasoning, then cook for 2 minutes, stirring until the tomatoes look slightly softened and fragrant.
Simmer the cream sauce
  1. Stir in drained and rinsed butter beans and heavy cream, then simmer for 5 minutes, keeping the surface gently bubbling.
  2. Add fresh spinach and stir until wilted, 1 to 2 minutes, until the spinach turns bright green and collapses.
Melt in cheese and thicken
  1. Fold in grated parmesan and shredded mozzarella cheese, stirring until melted and creamy, about 2 to 3 minutes with a smooth, glossy sauce.
  2. Simmer for 5 more minutes until the sauce thickens slightly before serving, 5 to 7 minutes, until it coats the back of a spoon.

Notes

For the creamiest texture, use canned butter beans and keep the simmer gentle—avoid a hard boil so the cream stays smooth. If the sauce gets too thick, stir in pasta water a splash at a time right before serving. Store leftovers in the refrigerator up to 4 days; reheat on the stovetop over low heat with a splash of water or cream. Freezing isn’t recommended because the cream sauce may separate after thawing. Dietary swap: use half-and-half or light cream for a lighter result (sauce may be slightly less rich).