Tuscan Butter Beans With Spinach, Sun Dried Tomato & Creamy Almond Garlic Swirl

Looking for a hearty, flavorful, and satisfying vegetarian meal? Look no further! This Tuscan Butter Beans with Spinach, Sun-Dried Tomato & Creamy Almond-Garlic Swirl is a celebration of Mediterranean flavors, packed with wholesome ingredients and a luxurious, creamy texture. It’s a dish that’s both comforting and elegant, perfect for a weeknight dinner or a special occasion. The vibrant colors and aromatic herbs will transport your taste buds straight to the heart of Tuscany. This recipe is not only delicious but also incredibly versatile – feel free to adapt it to your liking with different greens or beans. Let’s get cooking!

Ingredients You’ll Need

• 400g (14oz) Butter Beans: Also known as lima beans, butter beans provide a creamy, slightly sweet base for this dish. Ensure they are well-drained and rinsed to remove any excess starch. Canned butter beans are convenient, but you can also use dried beans that have been soaked and cooked until tender.
• 2 Tbsp (30ml) Olive Oil: Use a good quality extra virgin olive oil for the best flavor. This forms the foundation of the sauce and adds richness to the dish.
• 1 Large Onion (≈150g / 5oz): Finely diced, the onion provides a sweet and savory base flavor. Yellow or white onions work well here.
• 3 Cloves Garlic: Minced garlic adds a pungent aroma and depth of flavor. Fresh garlic is always best!
• 1 Carrot (≈70g / 2.5oz): Diced, the carrot adds a subtle sweetness and texture to the stew.
• 200g (7oz) Fresh Spinach Leaves: Roughly chopped, spinach provides a boost of nutrients and a vibrant green color. Baby spinach is a great option as it wilts quickly.
• 80g (3oz) Sun-Dried Tomatoes: Finely chopped, sun-dried tomatoes add an intense, concentrated tomato flavor and a chewy texture. Oil-packed sun-dried tomatoes are preferable for their added moisture and flavor.
• 400g (14oz) Canned Diced Tomatoes: These provide the bulk of the tomato flavor in the sauce. Choose good quality diced tomatoes, preferably with their juices.
• 500ml (2 cup) Vegetable Broth: Use a low-sodium vegetable broth to control the saltiness of the dish. Homemade broth is always best, but store-bought is perfectly acceptable.
• 1 tsp (5ml) Dried Oregano: Oregano is a classic Tuscan herb that adds a warm, earthy flavor.
• ½ tsp (2.5ml) Dried Thyme: Thyme complements the oregano and adds another layer of herbaceousness.
• Salt and Freshly Ground Black Pepper: To taste, these essential seasonings enhance all the other flavors.
• 50g (½ cup) Raw Almonds: Toasted, almonds are the star of the creamy swirl, providing a rich, nutty flavor.
• 30g (¼ cup) Raw Cashews: Soaked for 2 hours then drained, cashews contribute to the creaminess of the almond-garlic swirl. Soaking softens them for a smoother blend.
• 60ml (¼ cup) Water: Used to help blend the almond-cashew mixture into a smooth cream.
• 1 Clove Garlic: Added to the almond-cashew cream for an extra punch of flavor.
• 1 tsp (5ml) Lemon Juice: Brightens the almond-cashew cream and balances the richness.
• Pinch of Salt (for almond-cream): Enhances the flavors of the almond-cashew cream.
• 2 Tbsp (30ml) Toasted Almond Slivers: For garnish, adding a delightful crunch and visual appeal.
• Fresh Basil Leaves: Torn, basil provides a fresh, aromatic garnish.
• Drizzle of Extra-Virgin Olive Oil (optional): For finishing, adding a glossy sheen and extra flavor.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Butter Beans: Cannellini beans or Great Northern beans can be used as a substitute.
• Spinach: Kale or Swiss chard can be used instead of spinach, but may require a longer cooking time.
• Almonds: Pine nuts or walnuts can be used in place of almonds for the cream, though the flavor will be different.
• Cashews: Sunflower seeds can be used as a substitute for cashews, but the flavor will be slightly different.

Let’s Bring It All Together: Step-by-Step Instructions

1. Toast the Almonds: Begin by toasting the raw almonds in a dry skillet over medium heat. This crucial step unlocks their full flavor and adds a delightful crunch to the final dish. Keep a close watch, stirring frequently, until they become fragrant and lightly golden brown – about 3 minutes. Immediately transfer them to a plate to cool, preventing further cooking.
2. Prepare the Creamy Almond-Garlic Swirl: While the almonds cool, create the signature almond-cream. Combine the toasted almonds, soaked and drained cashews, 60ml of water, one minced garlic clove, lemon juice, and a pinch of salt in a high-speed blender. Blend on high until completely smooth and creamy. If the mixture is too thick, add a teaspoon of water at a time until you achieve a pourable, sauce-like consistency. The cashews contribute to the creaminess, while the lemon juice brightens the flavor. Keep this almond-cream at room temperature for optimal drizzling.
3. Sauté the Aromatics: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes, or until it becomes translucent and softened. This builds the flavor base of the stew. Add the minced garlic and diced carrot, cooking for another minute until fragrant. Be careful not to burn the garlic.
4. Combine the Core Ingredients: Add the drained and rinsed butter beans, finely chopped sun-dried tomatoes, canned diced tomatoes, vegetable broth, dried oregano, and dried thyme to the pot. Season generously with salt and freshly ground black pepper. Stir well to combine all the ingredients.
5. Simmer to Perfection: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer uncovered for 15 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly. Uncovering allows excess moisture to evaporate, concentrating the flavors.
6. Wilt the Spinach: Stir in the roughly chopped fresh spinach. Cook for just 2-3 minutes, or until the spinach is wilted and tender. Avoid overcooking the spinach, as it will lose its vibrant color and texture.
7. Adjust and Taste: Taste the stew and adjust the seasoning with additional salt and pepper as needed. Remember that sun-dried tomatoes can be quite salty, so taste before adding more salt.
8. Plate and Garnish: Spoon the Tuscan Butter Bean stew into shallow bowls. Drizzle a generous swirl of the prepared almond-cream across the top, creating an attractive ribbon effect. Sprinkle with toasted almond slivers for added crunch and visual appeal. Garnish with torn fresh basil leaves for a pop of color and freshness. A final drizzle of extra-virgin olive oil (optional) adds a beautiful sheen.

The Magic of Butter Beans: A Tuscan Staple

Butter beans, also known as lima beans, are a cornerstone of Tuscan cuisine. Their creamy texture and mild flavor make them incredibly versatile, absorbing the flavors of the ingredients they’re cooked with beautifully. This recipe elevates them with the bright, savory flavors of sun-dried tomatoes, spinach, and a luxurious almond-garlic swirl, creating a hearty and satisfying dish that’s both comforting and sophisticated.

Why This Recipe Works: The Flavor Building Blocks

The success of this Tuscan Butter Bean stew lies in the layering of flavors. Starting with a fragrant base of sautéed onion, garlic, and carrot, we build depth with the umami-rich sun-dried tomatoes and the herbaceous notes of oregano and thyme. The vegetable broth provides a savory foundation, while the butter beans offer a creamy counterpoint. The final flourish – the almond-garlic swirl – adds a touch of elegance and a delightful textural contrast.

Tips for the Perfect Almond-Garlic Swirl

Achieving the perfect almond-garlic swirl is key to this recipe’s success. Soaking the cashews for at least 2 hours (or even overnight) is crucial for ensuring a super-smooth and creamy texture. Don’t skimp on the lemon juice – it brightens the flavor and balances the richness of the almonds. If your blender struggles, add water one teaspoon at a time until the mixture blends smoothly. For a more intense garlic flavor, you can roast the garlic clove before adding it to the blender.

Variations and Additions

Feel free to customize this recipe to your liking! Consider adding a pinch of red pepper flakes for a touch of heat, or a handful of chopped kale along with the spinach for extra nutrients. You could also incorporate other Tuscan-inspired ingredients like pancetta or Italian sausage for a heartier meal. For a vegan version, ensure your vegetable broth is plant-based.

Frequently Asked Questions (FAQ)

• Can I use dried butter beans? Yes, but you’ll need to soak and cook them before using them in the recipe.
• Can I make the almond-cream ahead of time? Absolutely! It can be stored in an airtight container in the refrigerator for up to 3 days.
• Is this recipe gluten-free? Yes, this recipe is naturally gluten-free.

This Tuscan Butter Bean stew is a celebration of simple, fresh ingredients and bold flavors. It’s a dish that’s perfect for a cozy weeknight dinner or a special occasion. Don’t forget to save this recipe to Pinterest for later inspiration!

recipe tuscan butter beans with spinach and sun dried tomato

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• Author: Emily Madona
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Tuscan Butter Beans with Spinach and Sun-Dried Tomato recipe delivers a hearty and flavorful vegetarian meal with a creamy almond-garlic swirl. It’s a comforting and elegant dish perfect for any occasion.

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Ingredients

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• 400g butter beans, drained and rinsed
• 2 Tbsp olive oil
• 150g onion, diced
• 3 cloves garlic, minced
• 70g carrot, diced
• 200g spinach, chopped
• 80g sun-dried tomatoes, chopped
• 400g diced tomatoes, canned
• 500ml vegetable broth
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• Salt and pepper to taste
• 50g almonds, toasted
• 30g cashews, soaked and drained
• 60ml water
• 1 clove garlic
• 1 tsp lemon juice
• Pinch of salt
• 2 Tbsp almond slivers, toasted
• Fresh basil leaves, torn
• Extra-virgin olive oil (optional)

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Instructions

1. Toast Almonds: Toast 50g almonds until fragrant and golden (3 minutes).
2. Make Almond-Cream: Blend toasted almonds, soaked cashews, 60ml water, 1 garlic clove, 1 tsp lemon juice, and a pinch of salt until smooth.
3. Sauté Aromatics: Sauté 150g onion for 5 minutes, then add 3 minced garlic cloves and 70g diced carrot for 1 minute.
4. Combine Ingredients: Add 400g butter beans, 80g sun-dried tomatoes, 400g diced tomatoes, 500ml broth, 1 tsp oregano, 0.5 tsp thyme, salt, and pepper.
5. Simmer: Bring to a boil, then simmer uncovered for 15 minutes.
6. Wilt Spinach: Stir in 200g spinach and cook until wilted (2-3 minutes).
7. Adjust Seasoning: Taste and adjust salt and pepper.
8. Plate & Garnish: Drizzle with almond-cream, sprinkle with almond slivers, and garnish with basil.

Notes

Soaking cashews for at least 2 hours ensures a smoother almond-cream. Adjust seasoning to taste, considering the saltiness of sun-dried tomatoes.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 350 kcal
• Sugar: 10 g
• Sodium: 400 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 10 g
• Protein: 15 g
• Cholesterol: 0 mg