Tuscan Butter Beans With Spinach came together during a laid-back Sunday when my neighbor Lisa stopped by after her morning run. She’d brought a bag of fresh spinach from the farmer’s market and casually asked if I had a quick lunch idea.
We’d both been talking about eating a bit lighter after a stretch of heavier meals, and her timing couldn’t have been better. With a few pantry staples and just one shallot left in my basket, we started cooking with no plans just a craving for something warm and nourishing.
My granddaughter was playing piano in the background while we stirred garlic and sun-dried tomatoes in a bit of oil from the jar. We both laughed at how a humble can of butter beans could turn creamy and comforting with just cream, stock, and cheese.
The spinach wilted gently, filling the skillet with its vibrant color. We ladled the mixture into shallow bowls and carried them to the porch, still steaming, rich and fragrant.
That afternoon felt like an unspoken celebration of slowing down and eating with intention. Tuscan Butter Beans With Spinach doesn’t try to impress with tricks or technique.
It simply shows up with bold flavor, wholesome ingredients, and the kind of warmth that lingers long after the last bite.
Short Description
Tuscan Butter Beans With Spinach is a creamy, savory one-skillet dish made with sun-dried tomatoes, Parmesan, and fresh spinach. It’s a wholesome vegetarian meal that’s comforting, hearty, and packed with Mediterranean flavor.
Key Ingredients
- 1 tbsp oil (from sun-dried tomato jar)
- 1 shallot, chopped
- 2 garlic cloves, minced
- 4–5 sun-dried or sun-blushed tomatoes, chopped
- 400g (14 oz) butter beans or cannellini beans, drained
- ½ tsp smoked paprika
- 1 tbsp apple cider vinegar
- 250ml (1 cup) vegetable stock
- 4 basil leaves, sliced (or ½ tsp dried basil)
- 125ml (½ cup) light cream
- ½ cup grated Parmesan cheese
- 30g (1 cup) fresh spinach
- Salt to taste
Tools Needed
- Large skillet or sauté pan
- Wooden spoon
- Chopping board and knife
- Measuring cups and spoons
- Ladle
Cooking Instructions
Step 1: Sauté the Aromatics
Heat 1 tablespoon of oil (from the sun-dried tomato jar) in a skillet over medium-low heat. Add the chopped shallot and cook for 2 minutes until soft. Stir in garlic and sun-dried tomatoes and sauté for 30 seconds.
Step 2: Add Beans and Spices
Add the drained butter beans, a pinch of salt, and smoked paprika. Stir to coat, then deglaze the pan with apple cider vinegar. Let it reduce slightly for a few seconds.
Step 3: Simmer with Stock and Herbs
Pour in vegetable stock and add basil. Bring to a gentle simmer and cook uncovered for 10 minutes, allowing the liquid to reduce slightly and the beans to soak up flavor.
Step 4: Stir in Cream and Cheese
Add the light cream and Parmesan. Stir gently until the cheese melts into the sauce and the mixture becomes creamy.
Step 5: Add Spinach and Finish
Toss in the fresh spinach and stir until wilted. You can cover the pan for 1–2 minutes to speed this up. Adjust salt to taste, then remove from heat and serve warm.
Why You’ll Love This Recipe
One-skillet meal with minimal cleanup
Rich and creamy texture without being heavy
Full of Mediterranean flavor from sun-dried tomatoes and basil
Vegetarian and protein-packed from butter beans
Quick to make—ready in under 30 minutes
Great as a main or hearty side
Family-friendly and easy to customize
Mistakes to Avoid & Solutions
Overcooking the Garlic
Garlic can turn bitter if cooked too long.
Solution: Add it just after the shallot and sauté for 30 seconds only.
Using Cold Cream
Cold cream may cause the sauce to split.
Solution: Let cream sit at room temperature for 10 minutes before using.
Not Deglazing the Pan Properly
Skipping vinegar leads to a flat flavor.
Solution: Be sure to deglaze after adding beans for a tangy depth.
Over-simmering the Cream
Extended simmering can make the sauce too thick.
Solution: Add cream near the end and simmer just until combined.
Adding Spinach Too Early
Spinach becomes mushy if added too soon.
Solution: Stir it in at the very end and cook briefly until wilted.
Serving and Pairing Suggestions
Serve with crusty sourdough or toasted garlic bread
Add as a side dish to grilled chicken or baked fish
Enjoy over creamy polenta or soft mashed potatoes
Pair with a chilled glass of white wine or sparkling water with lemon
Garnish with extra Parmesan and basil for a beautiful finish
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days
Reheat gently in a skillet over low heat, adding a splash of stock or cream if needed
Avoid freezing, as the cream may separate
Stir well after reheating to restore creaminess
Best served warm, not piping hot
FAQs
1. Can I use canned cannellini beans instead of butter beans?
Yes, cannellini beans are a great substitute with a similar texture.
2. Is there a dairy-free version?
You can use coconut cream and vegan Parmesan or nutritional yeast.
3. Can I make this ahead for meal prep?
Yes, but keep the spinach separate and stir in when reheating to avoid over-wilting.
4. Does it work as a side dish?
Absolutely—it pairs well with proteins or grains like quinoa or couscous.
5. Can I add more vegetables?
Sure! Mushrooms, zucchini, or bell peppers work nicely if sautéed before the beans.
Tips & Tricks
Use oil from the sun-dried tomato jar for deeper flavor
Don’t skip the vinegar—it balances the richness
Stir gently to avoid mashing the beans
Sprinkle chili flakes for a spicy twist
Double the batch for easy leftovers
Recipe Variations
Tuscan Butter Chickpeas
Swap butter beans for chickpeas and simmer as directed for a nuttier bite.
Vegan Tuscan Beans
Replace cream with cashew cream and use nutritional yeast in place of Parmesan.
Spicy Tomato Version
Add ½ tsp red pepper flakes with the garlic and use fire-roasted tomatoes in place of stock.
Lemon Herb Twist
Finish with a squeeze of lemon and fresh thyme instead of basil for a fresh, bright flavor.
Cream-Free Rustic Style
Skip the cream and add extra vegetable stock for a lighter, brothier version.
Final Thoughts
Tuscan Butter Beans With Spinach filled our kitchen with comfort and warmth that day, even with just a few ingredients and no set plan. It was a gentle reminder that simple meals can still be layered with flavor and shared with joy, whether you’re feeding family or feeding yourself with intention.
This dish brings a cozy kind of elegance to the table, with its creamy sauce, tender beans, and bursts of brightness from sun-dried tomatoes and fresh spinach. I’ve tucked this recipe into the pages of my favorites right between the ones that bring people closer and the ones that feel like a quiet afternoon well spent.
Creamy Tuscan Butter Beans With Spinach
Ingredients
- 1 tbsp oil from sun-dried tomato jar
- 1 shallot chopped
- 2 garlic cloves minced
- 4 –5 sun-dried or sun-blushed tomatoes chopped
- 400 g 14 oz butter beans or cannellini beans, drained
- ½ tsp smoked paprika
- 1 tbsp apple cider vinegar
- 250 ml 1 cup vegetable stock
- 4 basil leaves sliced (or ½ tsp dried basil)
- 125 ml ½ cup light cream
- ½ cup grated Parmesan cheese
- 30 g 1 cup fresh spinach
- Salt to taste
Instructions
- Heat 1 tbsp sun-dried tomato oil in a skillet, sauté shallot for 2 minutes, then add garlic and chopped sun-dried tomatoes, cook 30 seconds.
- Add drained butter beans, salt, and paprika. Stir, deglaze with apple cider vinegar, and let it reduce briefly.
- Pour in vegetable stock, add basil, and simmer uncovered for 10 minutes.
- Stir in light cream and Parmesan until melted and creamy.
- Add spinach, stir until wilted, season with salt, and remove from heat.
