Creamy Butter Beans with Sun-Dried Tomatoes (Easy 30 Minute Dinner)

Prep Time: 30 minutes Difficulty: Easy Servings: 5 Dietary Restrictions: Vegetarian (or add your own animal protein, as I have added shredded chicken)

Ingredients

• 800g (2 cans) Butter Beans, drained and rinsed

• 250ml Regular Fat Cooking Cream

• 90g Sun-dried Tomatoes in Oil

• 1 Whole Red Onion, diced

• 2–3 cloves Garlic, minced or diced

• 1 handful Baby Spinach

• 1 tsp Dried Oregano

• Salt, to taste

• Black Pepper, to taste
  

Instructions

1. Sauté Your Aromatics

   Heat around 15g of oil from the sun-dried tomatoes in a pan. Add the diced onion and garlic and cook until soft and fragrant.

2. Add the Flavour

   Chop the sun-dried tomatoes and add them to the pan. Pour in the cream and stir in the butter beans, oregano, salt, and pepper.

3. Simmer & Finish

   Reduce heat to low and simmer for 10 minutes. Add baby spinach in the final minutes so it just wilts.

4. Serve

   Serve hot with crusty bread, or add a portion of shredded chicken for extra protein.

Tip: If you have access to high-quality cooking salt, use it instead of table salt. Oregano can be swapped for dried sage, thyme, or other Italian-style herbs you have on hand.

Nutrition Information (Per Serving)

• Calories: 374 kcal

• Protein: 14g

• Carbohydrates: 48g

• Fat: 14g

Recipe FAQs

Can I make this recipe vegan?

Yes, just swap the cream for a plant-based alternative like oat cream or coconut cream.

Can I freeze this dish? Absolutely. Let it cool, then portion and freeze in airtight containers for up to 2 months.

What can I serve with this? Try sourdough toast, a baked potato, or grilled vegetables. It also pairs well with roast chicken if you’re not vegetarian.