One Pot Marry Butter Beans (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil (use oil from jar of sundried tomatoes for more flavor)
02 -
1 shallot, diced (or 1/4 cup diced onion)
03 -
2/3 cup sundried tomatoes (packed in oil), finely chopped
04 -
1 cup halved baby tomatoes
05 -
3 garlic cloves, minced
06 -
1 1/2 teaspoons dried oregano
07 -
1/4 teaspoon chili flakes
08 -
1/2 teaspoon salt
09 -
1 cup whole milk
10 -
1/2 cup vegetable or chicken broth
11 -
2 cans butter beans or cannellini beans (398ml/14oz each), drained and rinsed
12 -
3 cups baby spinach or chopped kale
13 -
1/4 cup shredded parmesan cheese
14 -
1 1/4 cups shredded mozzarella cheese
15 -
Garnishes: fresh basil or parsley, grated parmesan cheese, chili flakes
16 -
Optional: 1/2 cup additional vegetable or chicken broth
# Instructions:
01 -
Heat olive oil in a large high-sided skillet or frying pan over medium heat. Add diced shallots with a pinch of salt and pepper and cook until softened, about 3-5 minutes.
02 -
Add chopped sundried tomatoes and halved baby tomatoes to the skillet. Stir and cook for about 2-3 minutes.
03 -
Add minced garlic, dried oregano, chili flakes, salt and pepper. Cook until fragrant, about 1 minute.
04 -
Pour in milk and 1/2 cup of broth, scraping the bottom of the pan to release browned bits. Bring mixture to a low simmer and add rinsed beans. Reduce heat to medium-low, partially cover with a lid, and cook for 5-7 minutes, stirring occasionally, until beans are tender and sauce is creamy.
05 -
If a more brothy texture is preferred, add up to 1/2 cup additional broth and cook for 2 more minutes.
06 -
Reduce heat to low and stir in baby spinach and parmesan cheese. Cook for 1-2 minutes, ensuring spinach is wilted. Adjust seasoning with salt and pepper to taste. Remove skillet from heat.
07 -
Top with shredded mozzarella cheese and broil for 3-5 minutes until cheese is melted and bubbling.
08 -
Serve immediately topped with fresh basil, additional chili flakes, and grated parmesan cheese. Optionally, serve with crusty bread for dipping.
# Notes:
01 -
If butter beans are unavailable, substitute with cannellini or navy beans.
02 -
Serve with quinoa, rice, pasta, or enjoy as a standalone main course.
03 -
Best enjoyed fresh, but leftovers can be refrigerated for 1-2 days in an airtight container. Reheat gently on the stovetop, adding extra broth if needed.