Creamy butter beans as a quick vegetarian meal
Creamy lima beans with spinach, sun-dried tomatoes and Parmesan. This easy one-pan dish is bursting with flavour, quick to make and a delicious way to incorporate more beans and pulses into your diet. The oil from the jar of sun-dried tomatoes is used as the base for the sauce. It might seem like a small trick, but it makes a big difference. That oil is already packed with flavour, giving the shallots, garlic and paprika powder an instant spicy, savoury base.
Kitchenware
- large frying pan or sauté pan
- cutting board
- knife
- wooden spoon or spatula
Ingredients
- 400 g Kidney bean butter beans, drained
- 200 g Crème fraîche
- 2 shallots chopped
- 3 toes garlic Finely chopped or grated
- 8 Sun-dried tomatoes in pieces
- 2 el oil from the jar of sun-dried tomatoes
- 1 fluorescent paprika
- 200 g fresh spinach
- generous hand Parmesan cheese grasped
- splash of white wine
- a few basil leaves
- pepper to taste
- Lemon or lime juice to taste
- ciabatta or other tasty bread For dipping
Instructions
- Heat about 2 tbsp oil from the sun-dried tomato jar in a large pan. Gently fry the shallots in this over low to medium heat until they are soft and translucent. This will take about 5 minutes. Then add the garlic and cook for another minute.
- Add the sun-dried tomatoes and paprika to the pan. Stir well and fry for about 1 minute until everything smells fragrant.
- Add the lima beans and heat through for about 2 minutes. Stir gently to keep the beans whole.
- Turn the heat down low. Add the crème fraîche, spinach and a splash of white wine. Stir everything together well and put the lid on the pan. Let the dish simmer gently for about 3 minutes until the spinach has wilted.
- Stir in a generous handful of Parmesan cheese and some basil leaves. Season with pepper.
- Finish the dish with a little lemon or lime juice. That fresh sourness really enhances the flavours.
- Serve the creamy lima beans with extra Parmesan cheese, basil, and optionally some extra sun-dried tomatoes. Delicious with ciabatta for dipping up the sauce.