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sliced bread dipped in a batch of creamy butter beans.
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5 stars (1 ratings)

Creamy Sun Dried Tomato Butter Beans Recipe

This Tuscan-inspired butter beans recipe tosses canned butter beans in a rich and creamy sun dried tomato sauce. It’s incredibly comforting, healthy, and ready in just 20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian-inspired
Servings: 5 servings
Calories: 257kcal
Author: Nora Taylor

Ingredients

  • 3/4 cup raw cashews*
  • 2 cloves garlic
  • 1/4 cup sun dried tomatoes plus more if desired
  • 7-8 fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 1/2 cups water + more as needed
  • (2) 15-ounce cans butter beans drained and rinsed
  • 2 cups baby spinach sliced
  • crusty bread for serving, optional
US Customary - Metric

Instructions

  • Soak the cashews: Bring 2-3 cups of water to a boil (I use my tea kettle). Pour the hot water over the cashews and let soak for 5 minutes or up to an hour.
  • Blend the sauce: Drain the cashews and add to a high powered blender, along with the garlic, sun dried tomatoes, basil leaves, lemon juice, oregano, red pepper flakes, salt and water. Blend until creamy and smooth.
  • Cook sauce and beans: Pour the creamy sauce into a large skillet. Add the drained and rinsed beans and simmer for 5-10 minutes, stirring often. Add a little more water, if desired, for a thinner sauce.
  • Stir in spinach and finish: Stir in the spinach and more sun dried tomatoes, if desired. Cook until the spinach wilts and is bright green. Remove from heat and taste, adding salt or black pepper as needed. Serve with crusty bread.

Notes

  1. You can substitute sunflower seeds or raw slivered almonds for the cashews, if needed. Or use a can of full fat coconut milk and omit the water (or use more as needed to thin the sauce).
  2. If you can't find butter beans, this recipe works well with any kind of white beans - great northern, navy or chickpeas.
  3. I love to serve it with crusty bread for dipping, but it's good over rice, quinoa or another grain as well.
  4. This is a great meal prep recipe! Store the leftovers in covered containers for up to 4 days. Reheat and serve.

Nutrition

Serving: 1of 5 servings | Calories: 257kcal | Carbohydrates: 34g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 491mg | Potassium: 970mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1236IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 5mg