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Creamy Tuscan Butter Beans

These creamy Tuscan butter beans are simmered in spices, garlic, broth sundried tomatoes, spinach, and lots of parmesan cheese. 

Creamy Tuscan Butter Beans

I adapted a really easy creamy Tuscan butter beans recipe I found on Live, Eat, Learn, and they were SO delicious! Whether you call them Marry Me Butter Beans or Tuscan White Beans, these creamy Tuscan butter beans are easy to make and loaded with flavor. I like to serve this easy butter beans recipe as a side dish, or as a main dish with freshly baked crusty bread. 

Creamy Tuscan Butter Beans

Ingredients:

  • 1 tbsp butter
  • 2 cloves of garlic
  • 1/4 tsp paprika
  • 1/4 tsp oregano
  • 1/4 tsp crushed red pepper flakes
  • 1 (15 oz) can of butter beans, drained & rinsed
  • 1/2 cup vegetable or chicken broth
  • 3 tbsp sundried tomatoes, chopped
  • Small piece of parmesan cheese rind, optional
  • 1/4 cup heavy cream
  • 1/4 cup baby spinach, chopped
  • 2-3 tbsp fresh parmesan, finely grated, plus more for serving
  • Sea salt and freshly cracked pepper, to taste
  • 1 tbsp fresh basil, finely chopped

Creamy Tuscan Butter Beans

How to Make Creamy Tuscan Butter Beans

Heat the butter in a large saucepan over medium heat. Add the garlic, paprika, and crushed red pepper flakes, and cook stirring constantly for 1 minute.

Add the butter beans, chicken broth, and parmesan cheese rind and bring to a simmer. Reduce heat to low and cook, gently stirring occasionally, for 15 minutes.

Add the heavy cream, baby spinach, and freshly grated parmesan cheese; stir to combine. Remove from the heat and allow the spinach to wilt and the flavors to mingle for a few minutes. Taste and season with sea salt and freshly cracked pepper, to taste. Remove and discard the parmesan rind.

Stir in the freshly chopped basil and serve immediately with crusty bread and extra parmesan cheese, if desired. Enjoy.

Creamy Tuscan Butter Beans

Creamy Tuscan Butter Beans

Creamy Tuscan Butter Beans

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Sides
Cuisine: Italian
Servings: 2 - 4
Author: Adapted by Pam - For the Love of Cooking / Original by Live, Eat, Learn

Ingredients

  • 1 tbsp butter
  • 2 cloves of garlic
  • ¼ tsp paprika
  • ¼ tsp oregano
  • ¼ tsp crushed red pepper flakes
  • 1 15 oz can of butter beans, drained & rinsed
  • ½ cup vegetable or chicken broth
  • 3 tbsp sundried tomatoes chopped
  • Small piece of parmesan cheese rind optional
  • ¼ cup heavy cream
  • ¼ cup baby spinach chopped
  • 2-3 tbsp fresh parmesan finely grated, plus more for serving
  • Sea salt and freshly cracked pepper to taste
  • 1 tbsp fresh basil finely chopped

Instructions

  • Heat the butter in a large saucepan over medium heat. Add the garlic, paprika, and crushed red pepper flakes, and cook stirring constantly for 1 minute.
  • Add the butter beans, chicken broth, and parmesan cheese rind and bring to a simmer. Reduce heat to low and cook, gently stirring occasionally, for 15 minutes.
  • Add the heavy cream, baby spinach, and freshly grated parmesan cheese; stir to combine. Remove from the heat and allow the spinach to wilt and the flavors to mingle for a few minutes.
  • Taste and season with sea salt and freshly cracked pepper, to taste. Remove and discard the parmesan rind.
  • Stir in the freshly chopped basil and serve immediately with crusty bread and extra parmesan cheese, if desired. Enjoy.
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5 Comments

  1. As a kid, I did not like limas in any form until one day when I was in high school. My dad had bought a bushel of limas from a farmer and I spent most of the afternoon shelling them and mom cooked some for supper. They were very large and obviously fresh and I decided after doing all that work, I should at least try them – I loved them and have been a fan every since. Your dish looks delicious and I’m sure I would love it but Bev won’t eat limas, so I’ll have to make it just for me.