Tuscan Butter Beans (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 small shallot, finely chopped
02 -
1 tablespoon oil from a jar of sun-dried tomatoes
03 -
2 garlic cloves
04 -
4-5 sun-dried or sun-blushed tomato pieces (try mixing them up)
05 -
400g (14 oz) drained butter beans or white cannellini beans
→ Flavors & Liquids
06 -
250ml (1 cup) veggie stock
07 -
½ teaspoon paprika, smoked if possible
08 -
1 tablespoon cider vinegar
09 -
A pinch of salt or as needed
10 -
4 fresh basil leaves, cut into strips (or ½ teaspoon dried basil)
→ Toppings
11 -
½ cup (125ml) light or single cream
12 -
30g (1 cup) fresh spinach leaves
13 -
½ cup grated Parmesan cheese
# Instructions:
01 -
In a pan, warm up the oil from the sun-dried tomato jar. Add the shallot and let it soften on low heat for about 2 minutes. Then toss in the garlic and sun-dried tomatoes, cooking briefly for 30 seconds.
02 -
Throw in the beans, smoked paprika, and some salt. Splash in apple cider vinegar, letting it reduce. Pour in the vegetable stock and add the basil. Simmer everything gently for 10 minutes.
03 -
Blend in cream and Parmesan. Let the cheese dissolve nicely. Add spinach, letting it wilt (cover the pan if needed). Adjust salt and take off the heat.
# Notes:
01 -
You can use either cannellini or butter beans.
02 -
Feel free to mix sun-dried and sun-blushed tomatoes for extra variety.