These tuscan butter beans are filled with butter beans and spinach in a creamy sauce with sun-dried tomatoes and lots of garlic and onions. It’s a fragrant and spicy rich sauce that’s vegan and gluten free with creamy coconut milk and lots of umami flavor. Tuscan butter beans are an easy and warm meal ready in under 30 minutes with lots of protein that can be eaten straight out of the pan with crusty bread or pita. If you’re looking for vegan dinner ideas, gluten free dinner ideas, or 30 minute dinner ideas, this is a great recipe to try!
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How To Make Tuscan Butter Beans
Slice the onion into thin quarter circles. Mince the garlic.
Heat 1 tsp/5ml oil on medium in a pan. Add onion and garlic. Cook, stirring regularly, for 7-10 minutes until caramelized.
Add sun-dried tomatoes, tomato paste, oregano, cumin, paprika, and red pepper flakes. Stir to coat everything.
Stir in coconut milk, butter beans, and salt.
Cook for 10 minutes, stirring regularly until the beans are heated through and all the flavors are well blended.
Stir in the nutritional yeast and lemon juice.
Add the spinach and cook for 2-3 minutes until the spinach is wilted.
Serve immediately scooped up with pita or crusty bread or served over polenta or pasta.
Best the same day.
Important Recipe Notes
Recipe is gluten free but demonstrated as served with pita. Can be served gluten free over polenta or with gluten free pita or gluten free naan bread.
Sun-dried Tomatoes in oil: This recipe is made with dry packed sun-dried tomatoes. If using sun-dried tomatoes in oil, drain well. The oil from the tomatoes can be used in place of the olive oil.
Fresh or frozen spinach: To use frozen spinach, defrost and drain before adding.
Vegan and Gluten Free Dinner Ideas
Chickpea and Sun-dried Tomato Risotto– This chickpea and sun-dried tomato risotto recipe is a creamy and flavorful vegan and gluten free risotto with sun-dried tomatoes and chickpeas. Arborio rice is slow cooked with white wine and vegetable broth for deep flavors and creamy, plump rice grains. It is an easy, complete protein weeknight meal that can be made in 30 minutes.
Sweet Potato Lentil Stew– This Sweet Potato Lentil Stew is comfort in a bowl. Warm, fragrant, and deeply nourishing, it’s also vegan, gluten-free, and soy-free. More importantly, it’s filled with layers of flavor from earthy lentils, tender sweet potatoes, and a blend of aromatic spices.
Tuscan Butter Beans
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Ingredients
- 1 tbsp/15ml olive oil
- 1 medium/150g yellow onion sliced in quarter circles
- 5 cloves/25g garlic minced
- ½ cup/50g sliced sun-dried tomatoes
- 2 tbsp/30g tomato paste
- 2 tsp/2g dried oregano
- 1 tsp/2g ground cumin
- 1 tsp/2g sweet paprika
- ½ tsp/1g crushed red pepper flakes
- 2 cups/400g cooked butter beans/jumbo lima beans drained
- 1 2/3 cup/400ml coconut milk
- 4 cups/120g fresh spinach or 4oz/120g frozen spinach, defrosted
- ½ tsp/3g salt
- 1 tbsp/5g nutritional yeast
- 1 tbsp/15ml lemon juice
- To serve: pita crusty bread, polenta, or pasta
Method
- Slice the onion into thin quarter circles. Mince the garlic.
- Heat 1 tsp/5ml oil on medium in a pan. Add onion and garlic. Cook, stirring regularly, for 7-10 minutes until caramelized.
- Add sun-dried tomatoes, tomato paste, oregano, cumin, paprika, and red pepper flakes. Stir to coat everything.
- Stir in coconut milk, butter beans, and salt.
- Cook for 10 minutes, stirring regularly until the beans are heated through and all the flavors are well blended.
- Stir in the nutritional yeast and lemon juice.
- Add the spinach and cook for 2-3 minutes until the spinach is wilted.
- Serve immediately scooped up with pita or crusty bread or served over polenta or pasta.
- Best the same day.
