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This velvety, taste-packed butter bean dish has turned into my favorite when I need to wow guests without breaking a sweat. Soft beans swimming in seasoned tomato cream, topped with gooey cheese makes a meal that truly deserves its "marry me" nickname.
I first whipped up these butter beans when a buddy dropped by for a casual meal, and it prompted an immediate joke about marriage proposals. Now it's my go-to creation when I want something that seems fancy but isn't hard to make.
What You'll Need
- Butter beans or cannellini beans: They give you that smooth base and hearty texture that fills you up
- Sundried tomatoes packed in oil: They add concentrated sweet-tangy flavor and richness
- Fresh baby tomatoes: These bring fresh pop that cuts through the richness
- Whole milk: Makes that smooth, silky sauce without needing heavy cream
- Spinach or kale: Added last minute for nutrients and pretty green color
- Mozzarella and parmesan cheese: Make that tempting melty topping and savory taste
- Dried oregano and chili flakes: Give big flavor with minimal work
Cooking Instructions
- Start with Flavor Base:
- Warm olive oil in a big deep pan over medium heat until it shines. Toss in chopped shallot with a bit of salt and pepper, and cook about 3-5 minutes till they turn clear and tender. This slow cooking brings out sweetness in the shallots that starts your flavor journey.
- Mix in Tomatoes:
- Put both sun-dried and fresh baby tomatoes in the pan, giving them a stir now and then for 2-3 minutes. The sun-dried ones will start giving off their rich taste while the fresh ones soften and leak their juices. You'll get amazing contrast this way.
- Add Flavor Boosters:
- Throw in chopped garlic, dried oregano, chili flakes, salt and pepper, stirring all the time for about a minute. Watch the garlic so it doesn't burn and turn bitter. You'll know it's right when you can smell those herbs and garlic coming alive in the oil.
- Make Your Sauce:
- Add milk and broth, using your spoon to scrape any stuck bits from the bottom. Those browned pieces pack tons of flavor. Wait for tiny bubbles to form around the edge of your pan.
- Add Beans:
- Put in the drained and rinsed beans, turn heat to medium-low and partly cover the pan. Let everything cook together for 5-7 minutes, stirring sometimes. Beans will soak up flavors while the sauce gets thicker and creamier. Beans should be soft but not mushy.
- Finish the Mix:
- Lower the heat and mix in spinach and parmesan until the greens soften and cheese melts into sauce. This only takes 1-2 minutes. Taste and add more salt and pepper if needed. The sauce should stick to your spoon.
- Top with Cheese:
- Sprinkle mozzarella evenly on top and put under the broiler for 3-5 minutes until golden and bubbly. Keep an eye on it since broilers can burn food fast. Look for some golden spots on the cheese for best flavor.
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The sundried tomatoes are the real magic in this dish. My Italian grandma taught me to use the oil from the sundried tomato jar instead of regular olive oil. It adds an amazing depth that leaves people wondering what your hidden ingredient might be.
Ways to Change It Up
This dish loves being tweaked based on what's in your kitchen. For a Greek spin, toss in some olives and crumbled feta instead of mozzarella. Want something meatier? Add some Italian sausage or crispy pancetta before the beans go in. The creamy tomato base plays nice with almost anything you can think up.
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Pairing Ideas
Though tasty by itself with crusty bread for sopping up sauce, these butter beans can become many different meals. Serve them over polenta for a cozy Italian dinner, mix with pasta for a creamy bake, or pile onto toasted sourdough for a fancy breakfast. In summer, I like serving it room temp as part of an antipasto spread.
Keeping Leftovers
Keep any extra beans in a sealed container in the fridge for up to 3 days. The flavors actually get better overnight, making this sometimes tastier the next day. When warming it up, add a splash of broth or milk to thin the sauce since it gets much thicker when cold. Warm it slowly on the stove rather than using the microwave for the best texture.
Frequently Asked Questions
- → Could I swap butter beans for another bean?
Totally! White beans like navy beans or cannellini work great. They have a similar texture and taste amazing in the sauce.
- → What can I pair with this meal?
It pairs well with a slice of crusty bread, over steamed rice, or even with pasta or quinoa. Perfect for soaking up the creamy sauce.
- → Is there a dairy-free option?
If you need to go dairy-free, swap out the milk for oat or almond milk, skip the parmesan and mozzarella, and add some nutritional yeast to get that cheesy flavor.
- → How do I keep leftovers?
Put any leftovers into a sealed container and stick it in the fridge for 1-2 days. Reheat over low heat with some broth to refresh the sauce’s texture.
- → Can I add extra protein?
Sure! Throw in cooked sausage, shrimp, or grilled chicken during the simmering process to pack in more protein and flavor.