Ingredients
Sauce Base
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 tablespoons tomato paste
- 1–2 cloves garlic, grated
- ½ teaspoon red pepper flakes (adjust for heat)
Beans and Broth
- 2 cans butter beans (15 oz / 400 g each, drained and rinsed) or 3 cups cooked butter beans (460 g)
- 1½ cups low-sodium vegetable broth
- ½ teaspoon dried oregano
- ½ teaspoon salt (plus more to taste)
- 2 twists black pepper
Add-ins
- ½ cup sun-dried tomatoes in oil, drained and thinly sliced
- 3 cups baby spinach
- ⅓ cup grated parmesan cheese (plus more for serving)
- ½ cup plain full-fat Greek yogurt
- ½ teaspoon lemon zest (optional)
- 1 handful fresh basil leaves (for garnish and aroma)
Instructions
- Soften the Base: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3 minutes until soft and translucent. Stir in tomato paste, grated garlic, and red pepper flakes, cooking for another minute until the tomato paste turns a deep, dark red color, developing a rich flavor.
- Simmer the Beans: Add the drained butter beans to the skillet along with salt and black pepper. Stir to coat the beans thoroughly in the tomato mixture. Pour in the vegetable broth and sprinkle dried oregano over the top. Let the mixture simmer gently for 5 to 6 minutes, allowing the sauce to thicken naturally as the beans release their starch.
- Wilt the Greens: Stir in the thinly sliced sun-dried tomatoes and baby spinach. Cook for an additional 2 minutes until the spinach has wilted and turned bright green, infusing the dish with fresh herbal notes.
- Finish and Serve: Turn off the heat and move the skillet to a cooler burner. Stir in the grated parmesan cheese until it melts smoothly into the sauce. Then fold in the Greek yogurt and lemon zest carefully to create a creamy, silky sauce without curdling. Garnish with fresh basil leaves and serve immediately alongside crusty bread for a complete meal.
Notes
- For best results, use full-fat plain Greek yogurt to maintain creaminess without curdling when added to hot food.
- Adjust the amount of red pepper flakes to control the heat level according to your preference.
- Draining and rinsing canned butter beans reduces sodium and improves texture.
- Sun-dried tomatoes packed in oil add more flavor; if using dry ones, rehydrate them before adding.
- This dish pairs beautifully with crusty bread or can be served over rice or quinoa for a heartier meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
