Ingredients
– 1 tablespoon oil from sun-dried tomato jar
– 1 small onion, finely diced
– 3 garlic cloves, crushed
– 1 teaspoon salt
– 1/2 cup sun-dried tomatoes, chopped
– 1 tablespoon dried thyme
– 1 teaspoon chili flakes or red pepper flakes (adjust to taste)
– 1/2 cup cream (can be heavy cream, sour cream, or plant-based alternatives like oat cream, coconut cream, or thick coconut milk)
– 2 cans (each 400g/14oz) white beans, such as butter beans, cannellini beans, chickpeas, or kidney beans
– 1/2 cup finely grated parmesan, plus 1 tablespoon for garnish
– 2 cups chopped spinach leaves (or substitute with kale, chard, broccoli, asparagus, frozen peas)
– 1 tablespoon chili oil, for serving
Instructions
1-Heat 1 tablespoon of sun-dried tomato oil in a high-sided pan over medium heat. Add the diced onion and 1 teaspoon salt, then cook for about 5 minutes until it’s softened and translucent. Stir in the crushed garlic for an extra burst of aroma.
2-Add the chopped sun-dried tomatoes, dried thyme, and chili flakes. Stir everything together, then pour in the cream and mix well to combine the flavors.
3-Include the white beans along with their liquid if they’re drained, add a bit of water to keep it saucy. Stir in 1/2 cup grated parmesan and let it simmer for about 5 minutes until the sauce thickens slightly, blending all those tasty elements.
4-Mix in the chopped spinach leaves and cook until they wilt, which only takes a minute or two. Taste and season with salt and black pepper as needed to get it just right.
5-Finish by drizzling 1 tablespoon of chili oil over the beans, sprinkle the remaining parmesan on top, and serve it hot with fresh bread for dipping. This step makes the dish even more inviting and pairs well with everyday meals.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥛 Use plant-based cream alternatives like oat cream or thick coconut milk to make this recipe dairy-free and vegan-friendly
🌿 Substitute spinach with kale, chard, broccoli, asparagus, or frozen peas based on what you have available
⏰ This dish tastes even better the next day as flavors meld, making it perfect for meal prep
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 8
- Sodium: 890
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 12
- Protein: 18
- Cholesterol: 45