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creamy garlicky butter beans in a saucepan

Creamy Garlicky Tomato & Spinach Butter Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 12
  • Total Time: 17 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

These creamy garlicky butter beans take just 15 minutes to make with a dairy free cashew tomato cream sauce, sun dried tomatoes, and fresh or frozen spinach! Serve with some fresh bread or roasted sweet potatoes for the perfect healthy and quick weeknight dinner recipe!


Ingredients

Scale
  • 1 tbsp olive oil
  • 8 garlic cloves, minced
  • 8 sun-dried tomatoes, chopped
  • 1/2 cup cashew cream
  • 3/4 cup filtered water or vegetable broth 
  • 2 heaping tbsp tomato paste
  • 1 tbsp fresh or dried parsley
  • 1 tsp sea salt, or to taste
  • Fresh black pepper, to taste
  • 3 tbsp white wine vinegar or lemon juice
  • 1 16-ounce can butter beans, rinsed
  • 3 cups fresh spinach*
  • Optional garnish: more cashew cream, red pepper flakes, chopped basil, olive oil

Instructions

  1. Prep: Make sure to prep the cashew cream. Make sure that the garlic is minced and the sun-dried tomatoes are chopped. Rinse the butter beans.
  2. Heat: In a large skillet or saucepan, heat the olive oil on medium heat. Add in the minced garlic and chopped sun-dried tomatoes, and cook until the garlic is lightly browned.
  3. Stir: Reduce the heat to medium-low, and add in the cashew cream, filtered water, tomato paste, parsley, sea salt and pepper, and white wine vinegar. Stir to mix in the tomato paste to the cashew cream until it’s completely mixed in. Then add in the butter beans, and mix to evenly distribute throughout the cream sauce.
  4. Cook: Cover the pan, and reduce the heat to simmer. Cook the beans for 5 minutes.
  5. Add in the spinach: Add in the fresh spinach and mix into the bean mixture. This will help the spinach cook and wilt down.
  6. Cook: Cover the pan again and cook for 2-3 more minutes at a simmer heat. You can add more water and salt if the mixture is thickening too much to your personal preference!
  7. Serve and enjoy! Serve the beans warm and top with chopped basil, a drizzle of cashew cream and/or olive oil, and red pepper flakes. Enjoy! Store any leftovers in an airtight container and in the fridge for up to 5 days.

Notes

Spinach: You can use fresh or frozen spinach. You can also swap in kale if you’d prefer!

Nut-free: Swap in coconut cream or oat milk instead of cashew cream.

Cashew cream ratio: Use the ratio of 1:1 cashews to water in the recipe.