Ingredients
Scale
- 2 cans butter beans, drained and rinsed
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1/2 cup heavy cream or coconut cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in cherry tomatoes and cook until slightly softened, about 2 minutes.
- Add butter beans, dried herbs, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Pour in cream and stir until heated through, about 2 minutes.
- Add spinach and cook until wilted, about 1 minute.
- Garnish with fresh basil and serve hot.
Notes
- Feel free to add cooked chicken or shrimp for extra protein.
- For vegan option, use coconut cream and skip the cheese.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg