Ingredients
- 1 can of Butter Beans (or dried, soaked overnight)
- 1 cup of Mixed Mushrooms (Cremini and Shiitake)
- 2 cups of Fresh Spinach (or frozen)
- 1/2 cup of Sun-Dried Tomatoes
- 4 cloves of Garlic, minced
- 1/2 cup of White Wine (or vegetable broth)
- 1 cup of Heavy Cream (or coconut milk)
- 2 tablespoons of Olive Oil
- 1 teaspoon of Fresh Thyme
- Salt and Pepper to taste
- Fresh Basil for garnish
Instructions
- Prep the Ingredients: If using dried butter beans, soak them overnight in water. Drain and rinse before cooking. If using canned, simply rinse them to remove excess sodium.
- Sauté the Aromatics: In a large skillet over medium heat, pour in olive oil. Once hot, add minced garlic and sliced mushrooms. Sauté until golden and tender, about 5 minutes.
- Add Spinach and Sun-Dried Tomatoes: Stir in spinach leaves and sun-dried tomatoes, cooking until the greens are wilted but vibrant.
- Deglaze with Wine: Pour in white wine, scraping the bottom of the pan to lift stuck bits. Let it cook off for a couple of minutes.
- Incorporate the Cream: Add heavy cream and bring to a gentle boil to thicken the sauce.
- Add the Butter Beans: Fold in cooked or canned butter beans, warming through while gently mixing.
- Season: Add fresh thyme and season with salt and pepper to taste.
- Serve: Spoon the mixture onto a serving dish and garnish with fresh basil if desired.
- Enjoy: Serve with bread or a fresh salad.
Notes
Using fresh ingredients enhances the flavor significantly, especially the garlic and herbs. Adjust seasonings to your taste throughout the cooking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian