Vegetarian

Creamy Tuscan Butter Beans (One-Skillet Recipe)

4 Mins Read
Creamy Tuscan butter beans with spinach and sun-dried tomatoes in a skillet, with a Parmesan-topped spoonful lifted above.

Creamy Tuscan Butter Beans

Whole butter beans simmer with garlic and sun-dried tomatoes, then get a creamy finish of spinach, Parmesan, and cream. The sauce should cling to the beans but stay loose enough to spoon up with bread. This vegetarian skillet takes about 25 minutes; a gentle simmer thickens the broth before the dairy goes in, while low heat helps keep the finished sauce smooth.

Ingredients for Creamy Tuscan Butter Beans

Close-up of whole butter beans coated in creamy sauce with spinach, sun-dried tomato, and grated Parmesan.
  • 2 cans (15 ounces each) butter beans, drained and rinsed
  • 1 tablespoon olive oil or oil from the sun-dried tomato jar
  • 3 garlic cloves, minced
  • 1/3 cup drained, chopped sun-dried tomatoes (50g)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes, or to taste
  • 1/2 cup vegetable broth (120ml)
  • 1/2 cup heavy cream (120ml)
  • 3 packed cups baby spinach (90g)
  • 1/3 cup finely grated Parmesan (30g), plus more for serving
  • 1/4 teaspoon kosher salt to start, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more for serving

Drain and rinse the beans rather than using the can liquid. The measured broth makes it easier to control the sauce thickness.

How to Make Creamy Tuscan Butter Beans

A full skillet of creamy Tuscan butter beans with spinach and sun-dried tomatoes, shown with more tabletop around the pan.
  1. Prepare the ingredients: Drain and rinse the beans. Mince the garlic, chop the sun-dried tomatoes, and measure the broth, cream, and seasonings.
  2. Cook the tomato-garlic base: Warm a 10- to 12-inch skillet over medium heat, then add the oil. Stir in the garlic, sun-dried tomatoes, oregano, and red pepper flakes. Cook for about 30 seconds, until the garlic is fragrant but not browned. Add the tomato paste and stir briefly, until it darkens slightly.
  3. Simmer the beans: Add the broth and beans. Bring to a gentle simmer, then reduce the heat to medium-low and cook uncovered for about 5 minutes. Fold the beans carefully once or twice to keep them mostly whole. Start checking at 5 minutes: the liquid should look slightly concentrated, with small bubbles rather than a hard boil.
  4. Finish the sauce: Reduce the heat to low. Stir in the cream and Parmesan until the cheese melts and the sauce looks smooth and glossy. Do not let it boil.
  5. Wilt the spinach: Fold in the spinach and cook for 2 to 3 minutes, just until wilted and still green. Stir in the salt and black pepper, then taste and adjust. The sauce should lightly coat the beans while remaining spoonable. If it is too loose, gently mash a few beans against the side of the skillet; leave most of them whole.
  6. Rest and serve: Remove the skillet from the heat and let it stand for about 2 minutes. Finish with a little more Parmesan and black pepper, then serve from the skillet.

How to Adjust the Sauce

A wide skillet lets moisture evaporate during the uncovered simmer; a smaller pan may need a little longer to reach the same consistency. If the broth still looks watery after 5 minutes, simmer it gently for a little longer before adding the cream.

If the finished sauce gets too thick as it stands, stir in broth or water a tablespoon at a time. Keep the heat low after adding the cream and Parmesan: boiling can cause the sauce to separate.

Creamy Tuscan Butter Bean Variations

  • Cannellini beans: Replace the butter beans with canned cannellini beans. They are smaller, so the finished skillet will look a little different.
  • Dairy-free: Use unsweetened plant-based cream and vegan Parmesan. The flavor and thickness may differ from the dairy version.

Serving Suggestions

Serve with crusty bread or toast for scooping up the sauce, or spoon the beans over rice or pasta. A little torn fresh basil is an optional finish. For another vegetarian dinner with greens, try Chickpea and Spinach Curry with Coconut Milk.

How to Store and Reheat

Cool leftovers and refrigerate in an airtight container for 3 to 4 days. Reheat gently in a skillet over low to medium-low heat, stirring occasionally. Add a splash of broth or water if the sauce has thickened. To reheat in the microwave, use short intervals and stir between them.

Freezing is not preferred for the best texture: the cream sauce may become icy or separate after thawing and reheating.

Nutrition

Approximate nutrition per serving, based on 4 main-dish servings: 440 calories, 20g protein, 19g fat, and 49g carbohydrates. Approximate nutrition per 100g: 140 calories, 7g protein, 6g fat, and 16g carbohydrates. Values vary with the brands of beans, cream, broth, and Parmesan used.

Creamy Tuscan Butter Beans

Butter beans simmer with garlic and sun-dried tomatoes, then finish in a creamy sauce with spinach and Parmesan.
Print Pin
Course: Main Course
Cuisine: Italian
Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4 Calories: 440 kcal

Equipment

  • 10- to 12-inch skillet
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients

For the butter beans

  • 2 cans (15 ounces each) butter beans, drained and rinsed
  • 1 tablespoon olive oil or oil from the sun-dried tomato jar
  • 3 garlic cloves, minced
  • 1/3 cup drained, chopped sun-dried tomatoes (50g)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes, or to taste
  • 1/2 cup vegetable broth (120ml)
  • 1/2 cup heavy cream (120ml)
  • 3 packed cups baby spinach (90g)
  • 1/3 cup finely grated Parmesan (30g), plus more for serving
  • 1/4 teaspoon kosher salt to start, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more for serving

Instructions

  1. Drain and rinse the beans. Mince the garlic, chop the sun-dried tomatoes, and measure the broth, cream, and seasonings.
  2. Warm a 10- to 12-inch skillet over medium heat and add the oil.
  3. Stir in the garlic, sun-dried tomatoes, oregano, and red pepper flakes. Cook for about 30 seconds, until fragrant but not browned.
  4. Add the tomato paste and stir briefly, until it darkens slightly.
  5. Add the broth and beans. Bring to a gentle simmer, then reduce the heat to medium-low and cook uncovered for about 5 minutes, folding the beans carefully once or twice.
  6. Reduce the heat to low. Stir in the cream and Parmesan until the cheese melts and the sauce is smooth and glossy. Do not let it boil.
  7. Fold in the spinach and cook for 2 to 3 minutes, just until wilted and still green.
  8. Stir in the salt and black pepper, then taste and adjust. If the sauce is too loose, gently mash a few beans against the side of the skillet.
  9. Remove the skillet from the heat and let it stand for about 2 minutes. Finish with more Parmesan and black pepper, then serve.

Tips

  • Drain and rinse the beans instead of using the can liquid to better control the sauce.
  • Simmer the broth gently until slightly concentrated before adding the cream.
  • Fold the beans carefully to keep most of them whole.
  • Keep the heat low after adding the cream and Parmesan; boiling can cause the sauce to separate.
  • If the sauce thickens too much, stir in broth or water a tablespoon at a time.

Variations

  • Cannellini Beans: Replace the butter beans with canned cannellini beans; they are smaller and will give the skillet a different appearance.
  • Dairy-Free: Use unsweetened plant-based cream and vegan Parmesan; the flavor and thickness may differ.

Notes

Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently over low to medium-low heat or in short microwave intervals, adding broth or water if needed. Freezing is not recommended because the cream sauce may separate.

Nutrition

Calories: 440 kcal | Protein: 20 g | Fat: 19 g | Carbohydrates: 49 g

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