Creamy Spinach and Artichoke Butter Beans Recipe
This Creamy Spinach Artichoke Butter Beans recipe is a comforting and flavorful vegetarian dish combining tender butter beans with sautéed shallots, garlic, and artichokes in a rich, creamy sauce enhanced by Parmesan cheese and fresh spinach. Perfect as a main course or side, it’s easy to prepare in about 30 minutes and serves four.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 2 shallots (thinly sliced)
- 1/2 cup canned artichoke hearts (drained and roughly chopped)
- 2 cloves garlic (minced)
- 3 cups baby spinach
Beans and Liquids
- 28 ounces (2 cans) butter beans (drained and rinsed)
- 1 ½ cups vegetable stock
- ½ cup whole cream
- 2 tablespoons lemon juice
Dairy and Seasonings
- ¼ cup grated Parmesan cheese
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley (optional topping)
Instructions
- Sauté Shallots: Heat the olive oil in a large skillet or pot over medium heat. Once hot, add the thinly sliced shallots and cook for 3 to 5 minutes until they become translucent, stirring occasionally to prevent burning.
- Add Garlic and Artichokes: Stir in the minced garlic and chopped artichoke hearts. Continue cooking for 2 minutes, stirring frequently to combine the flavors and prevent sticking.
- Simmer Beans and Stock: Add the drained and rinsed butter beans along with the vegetable stock to the skillet. Stir well to combine and bring to a simmer. Let it cook uncovered for about 10 minutes to reduce the liquid slightly and concentrate the flavors.
- Add Cream and Cheese: Stir in the whole cream and grated Parmesan cheese. Continue to simmer the mixture for an additional 5 minutes, stirring occasionally to create a creamy consistency.
- Incorporate Spinach and Seasonings: Add the baby spinach along with sea salt and ground black pepper. Cook briefly until the spinach is wilted, then remove the skillet from heat.
- Finish with Lemon Juice and Serve: Stir in the lemon juice for a bright finish. Optionally, sprinkle with fresh chopped parsley before serving. Enjoy warm, optionally with crusty bread on the side.
Notes
- For a vegan or dairy-free version, substitute cream with coconut cream or a plant-based alternative and omit Parmesan cheese or use a vegan cheese substitute.
- Butter beans are also known as large lima beans; canned butter beans save preparation time.
- Adjust seasoning with salt and pepper according to taste preferences.
- This dish pairs well with toasted crusty bread or a light salad.
