Ingredients:

  • 2 cans (15 oz each) Butter Beans, drained (reserve 1/4 cup liquid)
  • 2 tbsp Extra Virgin Olive Oil
  • 3 cloves Garlic, thinly sliced
  • 1 small Shallot, finely minced
  • 2 tbsp Tomato Paste
  • 0.5 cup Sun-dried Tomatoes in oil, drained and chopped
  • 0.5 cup Low-sodium Vegetable Broth
  • 0.5 cup Half-and-Half
  • 0.5 tsp Red Pepper Flakes
  • 1 tsp Dried Oregano
  • 0.5 cup Freshly grated Parmesan Cheese
  • 2 cups Fresh Baby Spinach, packed
  • 0.5 Fresh Lemon, juiced
  • Fresh Basil leaves, torn
  • Sea salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Heat the olive oil in a large deep skillet over medium heat. Add the sliced garlic and minced shallots. Sauté for 2 minutes until the garlic is golden and fragrant.
  2. Stir in the tomato paste and sun-dried tomatoes. Fry the paste for 3 minutes, mashing it into the oil until it turns a deep brick-red to develop umami.
  3. Deglaze the pan with vegetable broth and the reserved 1/4 cup of bean liquid. Slowly stir in the half-and-half and red pepper flakes, bringing to a gentle simmer.
  4. Fold in the drained butter beans and dried oregano. Simmer for 5 minutes, allowing the sauce to thicken and the beans to absorb the flavors.
  5. Stir in the grated parmesan and baby spinach. Cook for 1 minute until the spinach is wilted and the cheese is fully incorporated.
  6. Finish with fresh lemon juice, torn basil, and salt and pepper to taste. Serve immediately.