Creamy Tuscan Butter Beans

A cozy, one-skillet vegetarian dinner packed with protein-rich butter beans, tender spinach, and sun-dried tomatoes in a luscious garlic-Parmesan cream sauce. It’s rustic, hearty, and ready in 20 minutes!

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Dietary Info: Vegetarian | Gluten-Free (check your broth and Parmesan)

📝 Ingredients Checklist
Aromatics & Base:
2 tbsp unsalted butter

4 cloves garlic, minced

½ tsp salt

½ tsp oregano

½ tsp crushed red pepper flakes (adjust to heat preference)

½ tsp smoked paprika

¼ tsp black pepper

Vegetables & Legumes:
½ cup sun-dried tomatoes, chopped

2 (15-oz) cans butter beans, drained and rinsed

1 cup fresh spinach, chopped

Sauce:
½ to 1 cup vegetable broth (start with ½, add more if needed)

1 cup heavy cream

½ cup grated Parmesan cheese

2 tbsp chopped fresh basil

🔪 Step-by-Step Instructions
1. Sauté Aromatics
In a large skillet, melt the butter over medium heat. Add the garlic, salt, oregano, red pepper flakes, smoked paprika, and black pepper. Cook for about 2 minutes, stirring frequently, until fragrant.

2. Simmer the Beans
Stir in the chopped sun-dried tomatoes, drained butter beans, and ½ cup vegetable broth. Let the mixture simmer uncovered for about 5 minutes to meld the flavors and slightly reduce the liquid.

Tip: Add more broth if you prefer a looser sauce.

3. Add the Creamy Elements
Reduce heat to low. Stir in the spinach, heavy cream, Parmesan cheese, and fresh basil. Cook just until the spinach wilts and the cheese melts into a rich, creamy sauce.

4. Serve Hot
Remove from heat and serve immediately, garnished with extra basil or a sprinkle of red pepper flakes if desired.

💡 Pro Tips & Flavor Twists
🧄 Garlic Lovers: Add an extra clove or two for more punch.

🥬 Greens Swap: Use kale or arugula instead of spinach for a twist.

🧀 Cheesy Boost: Top with extra shaved Parmesan or a bit of mozzarella for melty goodness.

🥖 Serve With: Crusty bread, over pasta, or spooned on polenta.

🍽 Ingredient Notes & Substitutions
Butter Beans: Also known as lima beans. Cannellini or great northern beans work too.

Sun-Dried Tomatoes: Oil-packed are best for extra richness. Drain before chopping.

Vegetable Broth: Use low-sodium broth to control saltiness.

Dairy-Free Option: Sub with coconut cream and nutritional yeast for a vegan version.

🧊 Storage & Reheating Tips
Fridge: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm gently on the stove over low heat, adding a splash of broth or cream to loosen.

Freezer: Not recommended—cream-based sauces may separate when thawed.

🧮 Nutrition Info (Per Serving – Approximate)
Calories: ~350
Protein: ~14g
Fat: ~22g
Carbs: ~25g
Allergens: Dairy (cream, Parmesan)

❓ Frequently Asked Questions
Q: Can I make this vegan?
A: Yes! Use olive oil instead of butter, coconut cream instead of heavy cream, and nutritional yeast instead of Parmesan.

Q: Can I use dried beans?
A: Yes, but cook them fully ahead of time—this recipe assumes pre-cooked or canned beans.

Q: Is it spicy?
A: It has a gentle kick from the red pepper flakes. Reduce or omit for a milder flavor.

💬 Creamy, Comforting, and Weeknight Easy
This Tuscan-style butter bean skillet is creamy comfort food that feels indulgent but comes together in under 30 minutes. It’s protein-packed, fiber-rich, and totally satisfying with just a few pantry staples.

Loved this recipe? Try my [Creamy White Bean & Kale Soup] or [Chickpea Florentine Skillet] next!

Let me know if you’d like this turned into a printable card, recipe pin, or infographic!