Ingredients:

  • 2 cans (800g) Butter Beans
  • 0.5 cup (60g) Sun-dried Tomatoes in oil
  • 1 tbsp Sun-dried Tomato Oil (reserved from jar)
  • 2 tbsp Tomato Paste
  • 1 tsp Red Pepper Flakes
  • 4 cloves Garlic, minced
  • 1 medium Shallot, diced
  • 1 cup (30g) Fresh Baby Spinach
  • 0.25 cup Fresh Basil, torn
  • 0.75 cup (180ml) Heavy Cream
  • 0.5 cup (50g) Freshly Grated Parmesan
  • 0.5 cup (120ml) Vegetable Broth
  • 0.5 Lemon, juiced
  • 1 tsp Dried Oregano

Instructions:

  1. Place your skillet over medium heat. Add the reserved oil from the sun-dried tomato jar. Once shimmering, add the diced shallots and sauté for 3–4 minutes until translucent.
  2. Add the minced garlic and tomato paste. Stir constantly for 2 minutes until the paste turns a deep mahogany color.
  3. Pour in the vegetable broth to deglaze the pan, scraping the bottom to release the fond. Add the red pepper flakes and dried oregano.
  4. Mix in 0.5 cup sun dried tomatoes and 1 tsp red pepper flakes. Simmer for 5 minutes until the sauce slightly thickens and starts to bubble at the edges.
  5. Add the 800g of butter beans (rinsed and drained). Stir gently until the beans are fully coated and heated through, about 4 minutes.
  6. Stir in the heavy cream and freshly grated parmesan until the sauce thickens and becomes velvety.
  7. Fold in the fresh baby spinach until wilted. Finish with a squeeze of lemon juice and torn fresh basil just before serving.