Tuscan Butter Beans (Print Version)

# Ingredients:

→ Base Ingredients

01 - 400g (14 oz) butter beans or cannellini beans, rinsed and drained

02 - 4-5 sun-blushed or sun-dried tomatoes (or a mix)

03 - 2 garlic cloves

04 - 1 tablespoon oil from the jar of sun-dried tomatoes

05 - 1 small shallot, minced

→ Seasonings & Liquids

06 - 1 tablespoon apple cider vinegar

07 - 1 cup (250ml) vegetable broth

08 - ½ teaspoon smoked paprika

09 - A pinch of salt (adjust as needed)

10 - 4 fresh basil leaves, chopped (or ½ teaspoon dried basil)

→ Finishing Ingredients

11 - 30g (1 cup) fresh spinach leaves

12 - ½ cup grated Parmesan

13 - 125ml (½ cup) light/single cream

# Instructions:

01 - Warm tomato oil in a skillet over low heat, toss in the minced shallot, and cook for 2 minutes. Add garlic and tomatoes, stirring for 30 seconds.

02 - Mix in the beans, paprika, and a dash of salt. Pour in the vinegar to deglaze the pan, let it bubble, then add the broth and basil. Keep it on a gentle simmer for about 10 minutes.

03 - Blend in the cream and Parmesan until smooth and the cheese has melted. Toss the spinach in and cook until it softens (cover the pan if you'd like it faster). Adjust seasoning to taste and take off the heat.

# Notes:

01 - You can choose either cannellini or butter beans.

02 - Combine both sun-dried and sun-blushed tomatoes for extra flavor.

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