Tuscan Butter Beans
This is a regular meal in my house, it’s great with some crusty bread and a side salad. Scotch bonnet is my preferred chilli, but you can use whatever variety you want, or if you could leave out the chilli entirely!
Jump to recipeFAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another bean dish, be sure to try out these recipes:
Tuscan Butter Beans
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp chopped scotch bonnet chilli (optional)
- 30g tomato paste
- 1.5 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp ground garlic
- 45g sun-dried tomatoes, chopped
- 1 400g can butter beans (including the liquid)
- 25g parmesan (or vegetarian Italian hard cheese), grated
- 100ml double cream
- 50g spinach
- 1 tsp lemon juice (about 1/4 small lemon)
- 1-2 tbsp chopped parsley
Method
- In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil. Once hot add the onion and a good pinch of salt. Cook until sweet and softened, about 5-8 minutes.
- Add the garlic, scotch bonnet (optional), tomato paste, spices and sun-dried tomatoes. Cook for a further two minutes, stir often.
- Add the beans, parmesan, double cream and spinach. Stir well and simmer until the spinach has wilted, about two minutes.
- Stir in the lemon juice, and season with extra salt and pepper. Top with chopped parsley, and that’s it!
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