Ingredients:
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Unsalted Butter
- 1 large Shallot, finely diced (or 1/2 small onion)
- 4 cloves Garlic, freshly minced
- 1/3 cup Sun-Dried Tomatoes (Oil-Packed), roughly chopped
- 1 tsp Dried Italian Herbs (or mixed rosemary/sage)
- 1/4 tsp Red Pepper Flakes (Chilli Flakes), optional
- 2 x 15 oz cans Canned Butter Beans (or Cannellini), drained and rinsed
- 1 cup Low Sodium Vegetable Stock (or chicken stock)
- Sea Salt and Freshly Ground Black Pepper, to taste
- 2 Tbsp Double Cream (Heavy Cream), optional
- 4 oz Baby Spinach
- 2 Tbsp Fresh Parmesan Cheese, finely grated, plus extra for serving
- 1/2 tsp Lemon Zest, optional
Instructions:
- Sauté Aromatics: Heat the olive oil and butter in a large pan over medium heat. Add the diced shallot (or onion) and cook gently for 3-4 minutes until softened and translucent, being careful not to brown.
- Infuse Flavour: Add the minced garlic, chopped sun-dried tomatoes, Italian herbs, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Season: Season the base lightly with a pinch of salt and pepper.
- Add Beans and Liquid: Tip the drained and rinsed beans into the pan. Pour in the vegetable stock.
- Simmer and Reduce: Bring the mixture to a gentle simmer. Reduce the heat and cook for 5-7 minutes, allowing the liquid to reduce by about a third. The flavors should start merging beautifully.
- Create the Creaminess: Using the back of your wooden spoon, crush about a quarter of the beans against the side of the pan. This releases the starch and thickens the sauce instantly without needing flour.
- Incorporate Greens: Stir in the baby spinach (or kale). Cook just until the spinach wilts down completely, about 1-2 minutes.
- Enrich the Sauce: Remove the pan from the heat. Stir in the double cream (if using), the grated Parmesan cheese, and the optional lemon zest.
- Final Adjustment: Taste the dish and adjust the seasoning with salt and pepper as needed. Serve immediately, perhaps with crusty bread.