Marry Me White Beans
Creamy white beans simmered with garlic, sun-dried tomatoes, spinach, and Parmesan make a satisfying vegetarian one-pan dinner in just 25 minutes.
Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 cup sun-dried tomatoes packed in oil
- 3 15-ounce cans cannellini beans
- 1 cup vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon italian seasoning
- 5 ounces baby spinach
- 0.75 cup parmesan cheese
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon red pepper flakes
Cooking instructions
- Drain and rinse the beans. Finely chop the garlic and sun-dried tomatoes, reserving 1 tablespoon of the tomatoes' oil. (about 5 min)
- Heat the reserved tomato oil and olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Stir in the sun-dried tomatoes, Italian seasoning, red pepper flakes, and black pepper; cook for 1 minute. (about 2 min) — Medium heat
- Add the beans and vegetable broth. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the broth begins to reduce and the beans are hot. (about 5 min) — Gentle simmer
- Reduce the heat to low and stir in the heavy cream and Parmesan. Simmer for 2 minutes, stirring, until creamy. Do not boil. (about 2 min) — Low heat
- Add the spinach by handfuls and stir until wilted, about 2 minutes. Taste and add the kosher salt as needed, depending on the saltiness of the broth and Parmesan. Serve hot. (about 2 min) — Low heat