Description
This Creamy Spinach Artichoke Butter Beans dish offers irresistible flavor and simple preparation, featuring butter beans, fresh spinach, and rich cream—a delightful comfort food for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 shallots thinly sliced
- ½ cup canned artichoke hearts drained and roughly chopped
- 2 cloves garlic minced
- 28 ounces butter beans drained and rinsed
- 1 ½ cups vegetable stock
- ½ cup whole cream
- ¼ cup grated parmesan cheese
- 3 cups baby spinach
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley optional topping
Instructions
- Heat the olive oil in a large skillet or pot over medium heat. Add the shallots and cook for 3 to 5 minutes until translucent.
- Mix in the garlic and artichoke hearts, cooking for 2 minutes while stirring frequently.
- Add the rinsed butter beans and vegetable stock, stirring to combine. Let it simmer for 10 minutes to reduce.
- Incorporate the cream and parmesan, then simmer for an additional 5 minutes.
- Fold in the baby spinach along with the salt and pepper, removing from heat once the spinach has wilted. Stir in the lemon juice.
- Serve topped with fresh parsley and crusty bread.
Notes
Feel free to add extra seasoning to taste if desired.
This dish pairs wonderfully with crusty bread for dipping.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 40mg