Spinach Artichoke Butter Beans (with Greek Yogurt)

Spinach Artichoke Butter Beans are a creamy, comforting one-skillet meal packed with tender butter beans, fresh spinach, and flavorful artichoke hearts. Everything comes together in a delicious garlic, Greek yogurt, and Parmesan sauce. Ready in just 30 minutes, this easy vegetarian dinner is perfect for busy weeknights and tastes amazing with toasted bread!

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, grated
• 1 can artichoke hearts (14 oz / 400 g), drained and roughly chopped
• 2 cans butter beans (15 oz / 400 g each), drained and rinsed
• 1½ cups reduced-sodium vegetable broth, plus more as needed
• 2 tablespoons all-purpose flour
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 5 ounces fresh spinach
• ¾ cup Greek yogurt, preferably 5% or 2%
• ½ cup finely grated Parmesan cheese
• ½ teaspoon salt
• Black pepper, to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook for 4–5 minutes until softened.
3. Stir in the grated garlic, dried oregano, and red pepper flakes. Cook for about 30 seconds until fragrant.
4. Add the drained and chopped artichoke hearts. Sauté for approximately 2 minutes to remove excess moisture.
5. Stir in the drained and rinsed butter beans. Season with salt and black pepper.
6. In a separate bowl, whisk the vegetable broth and flour until completely smooth.
7. Pour the broth mixture into the skillet and stir to combine.
8. Bring everything to a gentle simmer and cook for 4–5 minutes until the sauce thickens and coats the beans.
9. Add the fresh spinach a handful at a time, stirring until wilted, about 2 minutes.
10. If the sauce becomes too thick, add a little extra vegetable broth until it reaches your preferred consistency.
11. Turn off the heat and allow the bubbling to stop.
12. Stir in the Greek yogurt and grated Parmesan until the sauce becomes smooth and creamy.
13. Taste and adjust the salt and black pepper as needed.
14. Serve warm with toasted bread for scooping up the delicious sauce.

Serving and Storage Tips

• Serve with toasted bread: Crusty sourdough, French baguette, or garlic bread is perfect for soaking up the creamy sauce.
• Add a fresh garnish: Sprinkle chopped parsley, fresh basil, or extra Parmesan over the beans before serving.
• Pair with a salad: Serve alongside a simple green salad, cucumber salad, or roasted vegetables.
• Make it a complete meal: Enjoy it with rice, quinoa, couscous, or roasted potatoes.
• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Reheating: Warm gently in a skillet over low heat, adding a splash of vegetable broth to loosen the sauce. Avoid boiling after adding the yogurt.
• Freezing: Freezing is not recommended because Greek yogurt can separate and become grainy after thawing.
• Make ahead: Chop the onion, garlic, and artichokes ahead of time. You can also rinse and drain the beans in advance.
• Adjust consistency: Add vegetable broth if the sauce becomes too thick during storage or reheating.

Variations

1. Creamy Spinach Artichoke Butter Beans with Cream Cheese

Replace part of the Greek yogurt with softened cream cheese for an extra-rich sauce. Stir it in over low heat until completely melted, then add the Parmesan. This creates a thick, creamy texture similar to classic spinach artichoke dip.

2. Lemon Garlic Butter Beans

Add the zest of one lemon and 1–2 tablespoons of fresh lemon juice after stirring in the yogurt and Parmesan. The citrus brightens the creamy sauce and balances the richness of the beans.

3. Spicy Spinach Artichoke Beans

Increase the red pepper flakes to ½ teaspoon or add a little cayenne pepper. You can also stir in chopped jalapeños for extra heat. This version is delicious with warm toasted bread.

4. Sun-Dried Tomato Butter Beans

Add ⅓ cup of chopped sun-dried tomatoes when cooking the garlic and artichokes. Their sweet, tangy flavor complements the creamy yogurt sauce and gives the dish a Mediterranean-inspired twist.

5. Mushroom Spinach Butter Beans

Add 1 cup of sliced mushrooms after cooking the onion. Sauté until golden and tender before adding the garlic and remaining ingredients. The mushrooms add a savory, earthy flavor.

6. Kale and Artichoke Butter Beans

Replace the spinach with chopped kale or use a combination of both greens. Add the kale slightly earlier and cook until tender before finishing the dish with Greek yogurt and Parmesan.

7. Coconut Milk Butter Beans

Replace some of the vegetable broth with unsweetened coconut milk for a slightly sweeter and richer sauce. Add a pinch of black pepper and extra garlic to balance the flavor.

8. Pesto Spinach Artichoke Beans

Stir 2–3 tablespoons of basil pesto into the finished sauce. The pesto adds fresh basil, garlic, and Parmesan flavors that pair beautifully with the butter beans.

9. White Cheddar Butter Beans

Replace half the Parmesan with freshly grated white cheddar cheese. Stir it into the warm sauce until melted for a richer, cheesier dish. Avoid overheating to keep the sauce smooth.

10. Roasted Red Pepper Butter Beans

Chop ½ cup of roasted red peppers and add them with the artichokes. They bring a smoky sweetness and beautiful color to the creamy spinach sauce.

11. Mediterranean Butter Beans

Add chopped Kalamata olives, sun-dried tomatoes, lemon zest, and fresh oregano. These ingredients give the dish a Mediterranean flavor that works especially well with toasted pita bread.

12. Chicken Spinach Artichoke Butter Beans

Add 1–2 cups of cooked shredded chicken to the skillet after the butter beans. Let everything simmer together briefly before adding the spinach, yogurt, and Parmesan. This makes the dish more filling.

13. Smoky Paprika Butter Beans

Add ½ teaspoon smoked paprika along with the oregano and garlic. The smoky flavor gives the creamy sauce extra depth without making it too spicy.

14. Baked Spinach Artichoke Butter Beans

Prepare the recipe in an oven-safe skillet, then sprinkle extra Parmesan and mozzarella over the top. Transfer to a 375°F (190°C) oven and bake until the cheese is melted and lightly golden. Serve with toasted baguette slices.

15. Lemon Herb Butter Beans

Add fresh parsley, basil, dill, and lemon juice to the finished dish. The fresh herbs create a lighter, brighter flavor that balances the creamy Parmesan and Greek yogurt sauce.

FAQs

1. What are butter beans?

Butter beans are large, creamy white beans with a soft, buttery texture. They are also known as large lima beans and work beautifully in soups, stews, and creamy skillet recipes.

2. Can I use canned butter beans?

Yes! Canned butter beans are perfect for this recipe because they are already cooked. Simply drain and rinse them before adding them to the skillet.

3. Can I use frozen spinach instead of fresh?

Absolutely. Thaw the frozen spinach completely and squeeze out excess water before adding it to the skillet. Use approximately ½ cup of well-drained frozen spinach as a starting point.

4. Can I make this recipe without Greek yogurt?

Yes. You can substitute sour cream or a suitable dairy-free yogurt. Cream cheese can also work for a richer sauce, although the texture and flavor will be slightly different.

5. How do I prevent Greek yogurt from curdling?

Turn off the heat before adding the yogurt and allow the bubbling to stop. Stir it in gradually and avoid bringing the sauce back to a boil.

6. What can I use instead of artichoke hearts?

You can use sautéed mushrooms, roasted red peppers, or extra spinach. However, artichoke hearts provide the distinctive flavor that makes this dish special.

7. Can I make spinach artichoke butter beans vegan?

Yes. Use dairy-free Greek-style yogurt, plant-based Parmesan, and olive oil. Check that your chosen alternatives are suitable for cooking to achieve the best creamy consistency.

8. What should I serve with spinach artichoke butter beans?

Crusty bread, garlic toast, pita bread, rice, quinoa, or roasted vegetables are all delicious options. A fresh green salad also makes a lovely side dish.

9. How long do leftovers last?

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently with a splash of vegetable broth to restore the creamy consistency.

10. Can I prepare this recipe ahead of time?

Yes. You can prepare the onion, garlic, artichokes, and beans in advance. For the freshest texture, cook the sauce and add the Greek yogurt and Parmesan shortly before serving.

These Spinach Artichoke Butter Beans with Greek Yogurt are an easy, satisfying meal that brings together creamy beans, tender spinach, flavorful artichokes, and a delicious Parmesan garlic sauce. Ready in just 30 minutes, this one-skillet recipe is perfect for busy evenings, meatless dinners, or cozy family meals. Serve it with toasted bread, and enjoy every creamy bite!

Print